Meatless Monday: Indo Coconut Muffins
I created these simple, yet delicious gluten-free muffins this weekend and I’m so happy with the way they turned out. So much so that I might just use coconut milk mashed with bananas in all my muffins from now on! Sorry for the crappy phone photo. They were getting devoured fairly quickly. This was a test for the Southeast Asian cookbook I’m working on. Try them out and let me know how they are in the comments!
Indo Coconut Muffins
Makes 12 muffins
2 cups white rice flour (give brown rice flour a try!)
2/3 cup granulated sugar (my fave is coconut palm sugar)
2/3 cup shredded unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons oil
1 cup coconut milk
2 teaspoons vinegar
2 ripe bananas mashed
Preheat oven to 350 degrees F (180 degrees C). Spray muffin pan lightly with oil. Mix together the first 6 dry ingredients until well combined. Whisk together the next 3 wet ingredients for 1 minute. Stir in banana then add wet to dry ingredients. Mix until well combined and no lumps remain. Spoon mixture into muffin cups about three-fourths of the way full. Bake until the tops are golden brown about 15 to 18 minutes.