Toasted Coconut Carrot Muffins
I have an obsession with Toasted Coconut. I think it’s the aroma of it toasting that gets my mouth watering.
I also have an obsession with Muffins. So Toasted Coconut Chocolate Carrot Blueberry muffins paired with a strong black coffee has me doing that happy dance.
Muffins are one of the easiest things to bake. Ellie loves to help me / eat all the ingredients before it hits the mixing bowl, So her Papa has some scrummy treats for his lunch box. We whip up a fresh batch of muffins a couple of times a week. Creating new flavours is probably one of the exciting parts to our muffin creating.
(We have had many not so successful flavours / combos)
Safe to say though, this favour has hit the spot every time.
The caramelised coconut sugar fused into the toasted oats; give it a very satisfying crunch.
I don’t know what it is about this muffin but it feels healthy to eat. Hence why I eat to many of them.
T o a s t e d C o c o n u t C a r r o t M u f f i n s
2 cups of Soy Milk
2 tsp Apple cider Vinegar
1 cup Buckwheat Flour
1 cup Wholemeal Flour
2 Tbsp. LSA
1 small Carrot – Grated
1 Cup of Coconut Toasted
½ cup Sliced Almonds
2 ½ tsp Baking Powder
¼ tsp Baking Soda
¼ cup Oil
½ cup Choc buttons
1 cup Blueberries – Frozen
Firstly you want to mix the Soy milk and Apple Cider Vinegar and set aside.
This will curdle a bit to form a buttermilk style mix.
Sit for about 10 minutes.
Turn oven to 170 degrees.
Measure out other ingredients except oil and frozen Berries.
Add curdled Soy and oil to the mixture and fold together.
Add Berries, and then fold them in.
Divide Batter into muffin try. Makes 12 large muffins.
Sprinkle small amount of oats and coconut sugar to the top of each muffin before placing into the oven.
Cook for 30minutes.
(do the bounce test, if the tops of the muffins bounce back when touched, they are done.)