These “hybrid” muffins make an awesome breakfast for cool or warm months.
I adapted this recipe from Vegan Richa, whose recipes I’ve used more than a few times and still have to try more. I LOVE incorporating lemon and coconut into my breakfast, and this recipe does it perfectly, with chia and turmeric added to make it even more healthy. This could have easily been a lemon cupcake with coconut frosting, but we’ve got to be practical and keep our health in mind, don’t we?
#Fail moment: The first time I made these, I accidentally put 1/4 cup of turmeric instead of 1/4 tsp… but they still tasted awesome and lemony! Also, I LOVE roasted coconut so having that on top makes these muffins feel like a treat, without the guilt that usually comes with sweets. Yeah, baby!
These aren’t giant muffins either, so you might wonder if one is adequate enough for breakfast, but I can tell you that with an orange on the side, one of these filled me up enough right up until lunchtime. You can also play around with the recipe and make less or more, and eat two small ones at a time. Let me know if you find a method that works for you! I didn’t add any nuts this round, but I think I’ll try a 1/2 cup of pecans along with it next time.
Ingredients:
1 c full fat coconut milk or other non-dairy milk with 1 tbsp melted butter added
Zest of 1 lemon
Juice of 2 lemons
1/2 tsp vanilla
3 tbsp chia seeds
1 1/4 c whole wheat flour
3 tbsp coconut flakes
1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2/3 c raw or cane sugar
1/2 tsp turmeric
Optional: Nuts or dried fruit
The day before, mix all of the wet ingredients and chia seeds and refrigerate overnight. Alternatively, make it the same day as when you bake, and chill for an hour to let the chia seeds hydrate.
Line a 12-muffin pan with 10 liners, or grease it if not using liners. Preheat oven to 350 F. In a large bowl, whisk the dry ingredients. Add the wet ingredients to dry and mix. The batter should be floury but not runny. If it’s runny, add a few more tablespoons of flour. You can add in more turmeric if you want even more of a yellow colour, and fold in any desired nuts or dried fruit. Drop into the pan and sprinkle more coconut and chia on top. Bake for 26-28 minutes.
Cool for 5 minutes in the pan for a few minutes before serving. They last two days in room temperature, or 5 days refrigerated. Serves 10.
This week, I made 9 muffins that may be a little bigger than usual, but found it worked all the same!
