Coconut Yogurt Muffins

Vegan muffins are our favorite on-the-go breakfast! They are perfect during the whole year coz they can stay fresh for up to a week, they freeze well, and most of all they won’t get spoiled in the hot summer days coz they contain no dairy, which makes them perfect for traveling! Our currently favorite ones are Coconut Yogurt Muffins.

This recipe is modification of our favorite Blueberry Banana Muffins. We changed a couple of ingredients, added more coconut flour, shredded coconut, and to reach super soft and moist texture we added coconut yogurt. They are absolutely fantastic!

Our Coconut Yogurt muffins are super filling, nutritious, and are made of completely natural ingredients. They doesn’t contain any gluten and dairy, and are 100% vegan! To make them you’ll just need 40 minutes or less of your time and basic cooking skills.

Let us know if you like this recipe! If you love muffins, make sure to check these recipes too: Vegan Strawberry Oat Muffins, Vegan Blueberry Oat Muffins, and Vegan Chocolate Almond Quinoa Muffins.


Prep time: 20 min   Cook time: 20 min   Total: 40 min   Servings: 6

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INGREDIENTS

• 1 cup (120 g) of quinoa flour
• 1 1/3 cup (150 g) of almond flour
• 3 tablespoons coconut flour powder
• 1 cup (100 g) shredded coconut
• about 1/2 tablespoon of baking soda
• 1 1/2 teaspoon baking powder
• 1/2 cup (about 110 ml) maple syrup
• 2 ripe bananas
• 1/3 cup (75 g) melted coconut oil
• 1 cup (235 g) coconut yogurt
• (OPTIONAL) 1 teaspoon cinnamon
• (OPTIONAL) 1-2 tablespoons almond milk if needed

INSTRUCTIONS

• Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
• In a small bowl, using a fork finely mash two bananas. Set aside.
• Meanwhile, combine all the dry ingredients into a large mixing bowl and stir until evenly combined.
• Add mashed bananas, melted coconut oil, coconut yogurt, and maple syrup into a bowl with dry ingredients. Stir everything well. If the mixture seems too dry add one or two tablespoons of almond milk.
• Dump the mixture into a silicone pan and fill each cup.
• Bake for about 20 minutes. Check with a toothpick – if it comes out clean then it’s done. Don’t over bake them, these are soft texture muffins.
• Let them cool completely.
• Enjoy your Coconut Yogurt Muffins!

NOTES

• We got exactly 20 Vegan Coconut Yogurt Muffins from this mixture.

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