Baked Goods Breakfast Coconut Milk Coconut Oil Green Banana Flour Shredded Coconut

Vegan Coconut Chocolate Breakfast Muffins

Vegan  Coconut Chocolate Breakfast Muffins

Ridiculously light & fluffy breakfast muffins made from green banana flour!

Made with Let’s Do… Organic Banana Flour by No Eggs or Ham

Coconut Chocolate Breakfast Muffins

  • Servings: 5-9 muffins (depending on the size of your tins)
  • Difficulty: Moderate

Ingredients

Dry

  • 120 g (1 c) Let’s Do… Organic® Green Banana Flour
  • 30 g (1/4 c + 2 tbsp) cocoa powder
  • 1/4 c Let’s Do… Organic® Unsweetened Shredded Coconut
  • 8 g (2 tsp) baking powder
  • 1 g (1/4 tsp) salt

Wet

  • 90 g (1/4 c +2 tbsp) Native Forest® Coconut Oil
  • 72 g (1/4 c + 2 tbsp) erythritol
  • 1 flax egg (1 tbsp flax meal + 2.5 tbsp water)
  • 8 oz (1 c) Native Forest® Light Coconut Milk
  • 3 oz (1/4 c + 2 tbsp) aquafaba from a can of Chickpeas
  • 1/2 tsp vanilla extract
  • 1/2 tsp liquid stevia extract

Directions

  1. Pre-heat oven to 350° F. Line muffin tin with liners or lightly coat with coconut oil non-stick spray. For tall-muffin liners, prepare 5-6 tins, for regular-sized liners, prepare 7-8 tins. Set aside.
  2. When the oven reaches its designated temperature, spread out shredded coconut onto a baking sheet and place in oven for 3-4 minutes or until golden brown. Remove & set aside.
  3. Sift the green banana flour, baking powder, salt, and cocoa powder into a medium mixing bowl. Set aside.
  4. In a large mixing bowl, whisk together flax eggs and melted butter until cohesive. Whisk in vanilla extract, erythritol, stevia, and coconut milk. Set aside.
  5. In the bowl of your stand-up mixer fitted with the whisk attachment or in a medium glass or plastic bowl with an electric hand whisk, beat the aquafaba on high until stiff peaks form; 6-8 minutes.
  6. Pour the dry ingredients on top of the wet ingredients and stir to combine with a wooden spoon. Stir in half of the aquafaba until no longer visible. Then, gently fold in the second half of aqauafaba, leaving a few white spots in-tact.
  7. Fill each muffin tin 4/5 of the way full with batter. Place in the center rack of your oven and bake until the edges are set but the middle is still slightly jiggly; a toothpick inserted into the middle should come out mostly clean.
  8. Note: Because we baked our muffins in tall muffin liners, we had to bake our muffins for 30 minutes, however, if you are baking in regular sized muffin tins, I would check them after 20 minutes.
  9. Allow muffins to cool in pan on a cooling rack for 10 minutes, then remove them from the pan and set directly on the rack to cool the rest of the way; at least 20 more minutes.
  10. Best when enjoyed same-day as baking, but they can be kept in an air-tight container at room temperature for up to two days.

2 Comments

Reply Christina July 18, 2019 at 7:10 pm

Hey, I would love to try this recipe. However, I am AIP. Could I substitute the flax with gelatin powder and the aquafabe with collagen powder?

    Reply media July 19, 2019 at 12:23 am

    Hi Christina,

    Gelatin powder should work as a substitute for the flax egg. Unfortunately, I do not think collagen powder will do what the aquafaba does in this recipe. Aquafaba acts similar to whipped egg whites in order to make the muffins extra fluffy, where as collagen does not. You can try to omit the aquafaba and add some more gelatin, that should do the trick but I can’t guarantee it. Good luck!

Leave a Reply