These Coconut Cinnamon Muffins are perfect for breakfast or a snack. These airy muffins with the aroma of coconut and cinnamon will not leave you indifferent. This vegan dessert does not contain gluten and refined sugar. Making coconut muffins is very easy.
Ingredients for the recipe
Rolled oats – old-fashioned oats or instant oats. After weighing, grind the oatmeal in a blender or coffee grinder.
Coconut flour – will give the muffins a pleasant taste. Use flour, not coconut flakes.
Vegetable oil – any oil you like will do. I used refined sunflower oil.
Water – a liquid ingredient in the recipe.
Bananas – will give the dessert sweetness and a magical taste. The banana should be ripe.
Coconut sugar – a sweetener in our recipe. I make not make very sweet desserts. You may need more sugar.
Vanilla extract – magical taste and aroma.
Baking powder – will make muffins airy.
Cinnamon powder – will give muffins a unique aroma.
How to Make Coconut Cinnamon Muffins
The process of making Coconut Cinnamon Muffins is very simple and quick. First, prepare the form. We will need a muffin form for 8 cells and paper liners.
Then proceed to prepare the dessert. Mix the crushed, rolled oats, coconut flour, baking powder, cinnamon, and coconut sugar in a bowl. Next, add water, vanilla extract, and mashed banana. Mix everything with a whisk or silicone spatula until smooth.
Fill the cells of the form with the prepared dough. Use a pastry bag or simply pour the dough from the bowl to fill the cells. Do not fill the cells to the edge. Leave about 5 – 7 mm of free space.
Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F. Leave the finished muffins in the tin on the table for 30 minutes. Then remove the muffins from the wells and cool to room temperature.
That’s it. Our delicious dessert is ready. Prepare Coconut Cinnamon Muffins and write your comments. I am interested in your opinion. Share the recipe with your friends.
Enjoy!
Be healthy and love yourself!
Coconut Cinnamon Muffins (Vegan | Gluten Free)
Course: Gluten free, Vegan8
servings10
minutes25
minutes188
kcalIngredients
1 cup (100g / 3.6oz) rolled oats
1/2 cup (40g / 1.4oz) coconut flour
1/2 cup (125g / 4.4oz) water
100g / 3.6oz peeled bananas
1/4 cup (60g / 2.1oz) refined sunflower oil
1 teaspoon vanilla extract
1.5 teaspoons (7g / 0.25oz) baking powder
1 teaspoon cinnamon
1 tablespoon (15g / 0.5oz) coconut sugar
Instructions
- Mix the crushed, rolled oats, coconut flour, baking powder, cinnamon, and coconut sugar.
- Add water, vanilla extract, and mashed banana. Mix everything with a whisk or silicone spatula until smooth.
- Pour the batter into the wells of the tin in paper liners.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F. Leave the finished muffins in the form on the table for 30 minutes. Then remove the muffins from the cells and cool to room temperature.
Recipe Video
Notes
- 8-cup muffin tin and paper liners.
- Grind rolled oats in a blender or coffee grinder until they become flour.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F.
- Store Coconut Cinnamon Muffins in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
