With good-for-you ingredients such as quinoa flour and ground chia, and the incredible tastiness of matcha, coconut, and dairy-free white chocolate chips, these vegan and gluten-free muffins are truly magical!
Course Breakfast, Dessert, Snack
Cook Time 22 minutesminutes
Servings 18- 20 muffins
Author Tiffani Wells
Ingredients
Wet Ingredients…
1 1/2cupscanned coconut milk (full fat)
1/4tspapple cider vinegar
1/4cupground chia seedsYou can grind them yourself in the blender (more economic) or buy them pre-ground.
In a large mixing bowl, whisk together the coconut milk and the apple cider vinegar. Next, add the ground chia seeds and whisk well.
Let your coconut milk mixture sit, and in a separate mixing bowl, stir together all the dry ingredients.
In your wet bowl, continue to add in the remaining wet ingredients and mix well. Now combine the wet and dry ingredients together and mix by hand until fully incorporated.
Stir in the coconut shreds and the white chocolate chips.
Using a *3 1/2 Tbsp (5 cm diameter), or a 2 oz portion scoop for slightly larger muffins, distribute muffin batter into paper (or foil) lined muffin tins. Sprinkle each top lightly with additional coconut shreds (optional). Bake on the middle rack of the oven for 22 minutes.
For classic-style muffins…
Preheat the oven to 350º F.
In a large mixing bowl, whisk together the coconut milk and the apple cider vinegar. Set the bowl aside.
In a separate mixing bowl, add the ground chia seeds, along with all of the DRY ingredients.
Now that the coconut milk and vinegar have sat for a couple of minutes, to the same bowl, add in the remaining wet ingredients (but NOT the ground chia, that will have been added in with your dry ingredients).
Combine the wet and dry ingredients together and mix by hand until fully incorporated.
Stir in the coconut shreds and the white chocolate chips.
Pour the mixture into paper (or foil) lined muffin tins, approximately 3 - 4 tablespoons each (not quite to the top). Sprinkle each top lightly with additional coconut shreds (optional). Bake on the middle rack of the oven for 22 minutes.
Notes
*I’ve baked these muffins using both sizes of portion scoops mentioned. Using the smaller scoop (which you can see an example of in the notes for my Zucchini Bread Muffins) I get a yield of 20 muffins. This is the size shown in the photos. A two ounce scoop will produce slightly larger muffins, with a yield of 18, but cook for the same amount of time.