This muffin is the vegan version of the original Coconut Vanilla Muffin. I always like to alter my original recipes to get a bit healthier version and I came up with this. This is a very simple recipe that comes together in less than 20 minutes. No mixer required, which is always a plus.

1 1/2 cups Sorghum flour (gluten-free link here)

1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cups coconut palm sugar
6 oz greek (coconut) yogurt
3 flax eggs
1/3 cup melted coconut oil
1 teaspoon Vanilla extract
1/4 cup chocolate chips or raisins (optional)

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