Sunday, August 04, 2013

gluten-free coconut-cornmeal muffins and beyond meat giveaway winner

gluten-free vegan coconut-cornmeal muffins
A match made in heaven: Coconut-Cornmeal Muffins topped with Coconut Jam I bought in the airport in St. Martin.
Yesterday, I took a quick pantry inventory [yeah, I'm compulsive that way] and noticed that my 1/2-sack of cornmeal will expire next month. Muffin time! ....But cornmeal muffins are so 1877. I always feel like Laura Ingalls when I eat them.

gluten-free vegan coconut-cornmeal muffins
Fresh from the oven and Instagrammed
A few containers behind the cornmeal, I also spied my arsenal of coconut products, which includes, but is not limited to a ginormous container of dried, unsweetened coconut flakes, a respectable container of large flakes, coconut oil, coconut flour, and coconut milk. My coconut obsession is nothing new. Coconut is my second-favorite flavor [right behind lemon]. Since coconut and cornmeal coexist peacefully in my pantry, I surmised they might also play nicely in my muffin batter. And so this recipe was inspired.

Coconut cornmeal vegan gluten-free muffins
Can you see the coconut flakes?
The result was spectacular – the harmonious cornmeal, vanilla and coconut pairing reminds me of a cake you might taste in the Caribbean – light from the tapioca flour, but with "oomph" from the coconut. Moist and subtly sweet, these golden muffins will go well with both coffee and tea. And I'm happy to say these muffins are probably my most successful gluten baked treat to date.

Before I give you the easy-peasy recipe, I'd like to announce the winner of the free Beyond Meat product coupons contest. Congratulations....drumroll.....VegyoginiEmail me your address and I'll send your prize.

gluten-free coconut-cornmeal muffins [vegan]

  • 1 cup cornmeal
  • 1/4 cup all-purpose, gluten-free flour
  • 1/4 cup tapioca flour
  • 1/2 cup brown rice flour
  • 3/4 cup unsweetened coconut flakes
  • 1/2 cup sugar
  • 2 T coconut oil
  • 2 T canola or olive oil
  • 1 T baking soda
  • 1 cup non-dairy milk [I used So Delicious Cashew Milk. Coconut milk would also work]
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum
  • 1 tsp coconut extract
  • 1/2 tsp vanilla extract
Makes 1 dozen muffins

Preheat oven to 425. Line muffin tins with papers. Spray with cooking spray, too, if desired.

Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl.

Add wet ingredients to dry ingredients and mix until just combined. Do not overmix. Pour into prepared tins, filling about 2/3/

Bake 15-17 minutes or until golden, top is cracked slightly and a cake tester comes out clean,

Follow Me on Pinterest

2 comments:

Vegyogini said...

Thank you so much, Dynise! And thank you to Beyond Meat. I also happen to love lemon and coconut. I can see baking these muffins in the near future.

Andrea said...

The texture of the muffins looks delectable. I imagine the coconut fragrance while they baked must have been wonderful.