Muffins

Gluten-free Toasted Coconut Pecan Streusel Muffins

I have always wanted to recreate these heaven-sent pastries and I finally got around to doing so! But knowing that the coconut muffins at this particular restaurant were full of sugar, oil and butta, I wanted to create a healthy but still fantastic version! The Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened gives it an even better coconutty flavor!I added toasted pecans for extra crunch and a streusel topping because I can! These muffins are gluten-free, dairy-free, and vegan-friend

1 cup shredded or flaked unsweetened coconut
1 cup chopped pecans
1 1/2 cups gluten-free all-purpose flour
2 tsp. baking powder
1/8 tsp. cinnamon
1 1/2 cup Almond Breeze Almond Milk Coconut Milk Vanilla
1 egg, beaten (can sub flax egg for vegan option)
1/4 cup pure maple syrup
2 Tbsp. coconut oil, melted
1/4 tsp. pure vanilla extract
1 Tbsp. coconut oil
1 Tbsp. coconut sugar
Preheat oven to 350 degrees. Place coconut and pecans on a baking sheet and bake for 15 minutes, or until slightly toasted. Reserve 1/2 cup for topping. While coconut and pecans are in the oven, combine...
See the full directions on my site
Nutritions

Calories
5434

Sodium
433mg
18% DV

Fat
420g
646% DV

Protein
42g
85% DV

Carbs
284g
96% DV

Fiber
34g
138% DV