Muffins

Vegan Lemon Coconut Muffins

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Here’s a lovely lemon and coconut muffin recipe that’s completely dairy-free, gluten-free, egg-free and vegan. What’s more, they are rich in vitamin C and iron. You can bake a cake instead using the same mixture, it’s up to you. For the recipe, I’m using a flax seed egg replacer that’s really easy to make. You just have to mix 1 tablespoon of ground flax seed or flax seed flour and combine it with 3 tablespoons of water in order to get 1 egg.

Juice from 1 medium-sized lemon

¼ cup of water (Depends on how juicy your lemon is)

The zest from 1 lemon

2 flax seed “eggs” (2 tablespoons of flax seeds and 6 tablespoons of water)

1 tablespoon of vegetable oil of your choice

Sweetener of your choice (The quantity depends on how sweet or sour you prefer your muffins)

½ cup of shredded coconut

1 cup of oat flour

Vanilla extract – optional

1 tablespoon of baking powder
Preheat your oven to 180°C (350°F). Grate the peal of the lemon into a bowl. Squeeze the lemon juice into the same bowl and add the water, the egg substitute, some vanilla extract, your vegetable oil and...
See the full directions on my site
Nutritions

Calories
1085

Sodium
25mg
1% DV

Fat
41g
63% DV

Protein
29g
58% DV

Carbs
155g
52% DV

Fiber
24g
98% DV

Slow Cooker Black Bean and Corn Salsa Chicken is such an easy dump-and-go slow cooker recipe.You can serve it over rice, in tortillas, with chips, or eat it like chili. We love it. Also, this recipe can easily be doubled. We like to double the recipe and save half of it for a later date. ...

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