Meatless Monday: Indo Coconut Muffins | Blissful and Fit
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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

Directions:
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.

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Posted in Breakfast, Recipes on 02/28/2011 01:00 am
 

13 Comments

  1. When you list 1 cup of coconut milk – do you mean the coconut milk in the can or the kind in the carton that's refrigerated?   Thanks!

    Reply

  2. I mean coconut milk, not coconut water. Sometimes in it's in a can, sometimes it's in a carton not refrigerated. Enjoy!

    Reply

  3. I think Marci was referring to the coconut milk you buy like soy milk and help milk, not coconut water.  (I had the same question) But it sounds like the recipe refers to the coconut milk that typically comes in a can and is used for curries and such.  I can't wait to make these!!!

    Reply

  4. Thanks Vanessa… that's what I meant – the kind of coconut milk you would use in a curry, etc.  I'm going to make these today and use regular coconut milk in the can.  These look soo good! 🙂

    Reply

  5. Hello,

    I tried your recipe today. It's absolutely delicious !

    I've made a post on my blog about it : http://bit.ly/jjISN4 (in French).

    Thank you to share your talent.

    Reply

  6. I just made these exactly as the recipe stated and they came out horrible. I feel like there was way too much rice flour. I used 400 grams (Energ white rice flour) which is 2 cups. They looked more like biscuits and no one will eat them.

    Can you tell me how much white rice flour you used in grams? I feel like at most 1.5 cups would have been sufficient but I don't want to waste more ingredients trying.

    Reply

    • Sorry about that Kris! When I made them they were soft, moist and fluffy. I never measure in grams but used an online calculator. 2 cups is 250 grams so it looks like you used too much flour. The mixture should be wet like cake/muffin batter, not dry like cookie/biscuit mix.

      Reply

  7. On the Energ site http://www.ener-g.com/white-rice-flour.html it states that 1/4 cup = 40g which is odd since my box of the same thing says 1/4 cup = 50g. Either way they are both more then 250g. If I'm feeling brave I'll try again without using a scale just measuring cups. Thanks for your help!

    Reply

  8. These were absolutely delicious!  One of the best recipes I have tried since starting to become vegan.  I used brown rice flour and coconut oil.  Thanks for posting it!

    Reply

  9. Just made these. They’re great! I used brown rice flour and olive oil. Never even thought to use coconut oil, which I use all the time. Probably would have given them a lighter flavour. I have to say, though, that I kept going back to the recipe because I was looking to see how much vanilla to add.

    Thanks for sharing!

    Reply

    • Glad they rocked your world! Def try coconut oil sometime! It’s my favorite for baked goods.

      Reply

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