I love the way the lemon brightens up these muffins and the coconut balances out the flavor perfectly. Try making large muffins instead of mini ones or even a loaf.
SOY FREE OPTION GLUTEN FREE OPTION OIL FREE OPTION
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 12 to 15 minutes
YIELD: 36 mini muffins
INGREDIENTS:
FOR THE DRY INGREDIENTS:
- 1 1/2 cups (180 g) whole wheat pastry flour (**use gluten-free)
- 1/2 cup (43 g) grated unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
FOR THE WET INGREDIENTS:
- 3/4 cup (240 g) agave nectar
- 1 tablespoon (14 g) ground flaxseed mixed with 2 tablespoons (28 ml) warm water
- 1 1/2 cups (246 g) cooked chickpeas or 1 can (15 ounces, or 425 g), rinsed and drained
- 1 cup (235 ml) nondairy milk (*use soy-free)
- 1 tablespoon (28 ml) lemon juice
- 1 tablespoon (6 g) lemon zest
- 1 teaspoon lemon extract
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C, or gas mark 4) and oil three (12-muffin) mini muffin pans ***or line with paper liners.
- To prepare the dry ingredients, mix all the ingredients in a large bowl. Set aside.
- To prepare the wet ingredients, add all the ingredients to a food processor and purée.
- Add the purée to the dry ingredients. Mix with a wooden spoon until combined.
- Fill the muffin tins with the mixture.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
NUTRITIONAL INFORMATION:
PER MINI MUFFIN:
- 60.3 calories; 1.2 g total fat; 0.2 g saturated fat; 1.2 g protein; 11.5 g carbohydrate; 1.4 g dietary fiber; 0 mg cholesterol.
