AuthorMaria
2 ½ cups coconut milk
1 ¼ cups whole wheat flour
2 cups unsweetened shredded coconut
1 tsp salt
1 tsp baking soda
½ cup dried cranberries (optional)
1
Preheat oven to 375°F.
2
Add all ingredients (except cranberries) in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)
3
Stir to combine. Batter will be thick and doughy. (If using, fold in cranberries.)
4
Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top. Enjoy!
CategoryDairy-Free, Muffins, Nut-Free, Vegan, Vegetarian
Ingredients
2 ½ cups coconut milk
1 ¼ cups whole wheat flour
2 cups unsweetened shredded coconut
1 tsp salt
1 tsp baking soda
½ cup dried cranberries (optional)
Just wondering if I can use oat flour or even buckwheat flour instead of whole wheat?
Hi! I have not tried substituting oat or buckwheat flour in this particular recipe but I bake with both of those all the time, with good results. I think the buckwheat flour would work better than oat in this case. Please post again if you give it a try to let me know how they turn out! :)