Coconut Muffins

My toddler has been eating SO much lately!  Well, it’s all relative…he definitely isn’t eating as much as me or my husband, but his appetite seems to be through the roof.  I’m constantly bombarded by his request (demands?) for “snacks”.  So these Coconut Muffins were an impromptu creation to meet my son’s endless hunger.  They are allergy-friendly (free of gluten, dairy, eggs and nuts), slightly sweet, and have a delicious coconut-vanilla flavor.  Probably best of all, they are quick and easy to make (only one bowl required and just 15 minutes to bake)!

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Coconut Muffins

Ingredients

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grind flax seed and place in large mixing bowl.  Add 1/4 cup warm water, stir and let sit for a couple minutes.
  3. Stir in maple syrup, coconut oil and vanilla.
  4. Add all dry ingredients, stir.  (Dough should be clumpy)
  5. Add in 1 cup warm water (1/2 cup at a time) and gently stir mixture.
  6. Pour mixture into lined muffin tins (recipe makes 8 muffins) and bake at 350 for 15 minutes.
  7. Remove from oven and let cool.

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Before inserting these muffins into the oven I topped them with some additional shredded coconut.

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