Coconut is one of my all-time favorite foods! And there’s nothing that spells tropical like a coconut! Coconut palm trees are plentiful on St. Croix and it’s common to see coconuts for sale by the side of the road as well as at the local markets.
I especially like to use dried coconut in my baked goods, and often sprinkle it on top of pies, cakes, and fruit breads as a finishing touch.
If you like coconut, you’ll love these vegan coconut muffins for breakfast!
They’re amazing, hot out of the oven, with coconut butter and a smear of your favorite fruit preserves. Paired with a nice cup of coffee, and a ray of sunshine, you can almost taste the tropics in each bite! Enjoy!
Preheat oven to 400 degrees
Sift together the dry ingredients in a bowl.
Add the coconut.
Combine the wet ingredients in a separate bowl and then mix into the dry. Do not overmix!
Fill lined muffin tins with batter and bake for 20 minutes at 400 degrees!
Ingredients
Directions
Preheat oven to 400 degrees
Sift together the dry ingredients in a bowl.
Add the coconut.
Combine the wet ingredients in a separate bowl and then mix into the dry. Do not overmix!
Fill lined muffin tins with batter and bake for 20 minutes at 400 degrees!
Have been waiting to make these Yum!!