Back to school, after long weekends. So it means, muffins time 😊
As I mentioned on a couple of my blogs before, school means muffins season in the house as I bake them often for my son’s lunch box.
Here is one, fresh from the oven (well this morning). I never make complicated muffins, always one that would be done in 40 mins max, so I can prepare them for either breakfast or pack them for lunch box.
Let’s see how I prepare these Coconuty Chocolate Chips Pumpkin Muffins
In a bowl, mix:
- 2 c flour
- 1/4 c each coconut palm sugar, regular sugar, brown sugar
- 1/2 tsp each BP, BSoda
- 1/2 tbsp golden flax meal
- Mix in, 1/4 c unsweetened desiccated coconut
In a separate bowl, mix:
- 1 ripe large banana
- 1/2 c pumpkin puree
- 1/2 tbsp each apple cider vinegar, vanilla essence (pure)
- 1/4 c vegetable oil
Mix mixture into dry mixture, then pour in 3/4 c almond milk, 1/4 c at a time. Mix until well combined.
Stir in 1/2 c dairy free chocolate chips
Fill up a dozen muffin cups lined with wrappers and bake in preheated 350 F for 25 mins
Coconuty Chocolate Chips Pumpkin Muffins
Servings: 0
Ingredients
- 2 c flour
- 1/4 c each coconut palm sugar regular sugar, brown sugar
- 1/2 tsp each BP BSoda
- 1/2 tbsp golden flax meal
- 1/4 c unsweetened desiccated coconut
- 1 ripe large banana
- 1/2 c pumpkin puree
- 1/2 tbsp each apple cider vinegar vanilla essence (pure)
- 1/4 c vegetable oil
- 3/4 c almond milk
- 1/2 c dairy free chocolate chips
Instructions
- Mix flour, sugars, BP, BSoda, flax meal until combined, then mix in coconut, set to side
- Mix banana, pumpkin, vinegar, essence, oil until combined then mix into dry mixture
- Pour in milk, 1/4 c at a time. Mix until well combined.
- Stir in chocolate chips
- Fill up a dozen muffin cups lined with wrappers and bake in preheated 350 F for 25 mins
