So I have an announcement – I recently fell in love with pandan. Pandan is a tropical plant with long, blade-like leaves. A popular ingredient in many Sri Lankan, Thai and other South Asian dishes. It is also used in Ayurveda to treat colds and flu symptoms.
Savory or sweet, it is a highly versatile ingredient. Notes of grass (think like a mild matcha essence) with vanilla and coconut. Don’t be put off by the grassy part! Individuals who don’t like matcha loved these GF & Vegan Pandan Muffins!

I found pure pandan powder at my local Asian grocer. This is the brand I used. The extract is also a popular baking choice, but it seemed to have a couple suspect ingredients. The downside is the powder won’t give you that super punchy green colour – but it will give you the health benefits without any nasties! If you are interested in learning more about adding some easy nutritional options into your diet – contact me here.

This recipe is small, it would make about 20 mini GF & vegan pandan muffins, 12 small/medium size muffins or 6 regular size cupcake-sized muffins. I love creating blends with gluten free flours – but if you don’t have them all on hand you could just use almond and buckwheat. Tapioca is important for biding as well but some plain blends will include this so check the types of flour you are using.

If you like to see more gluten free, vegan & low-FODMAP bakes check out my Lemon Blueberry Loaf, Buckwheat Carrot Cake, and the Lamington Loaf!

Gluten Free & Vegan Pandan Muffins

With notes of matcha, coconut and vanilla these muffins are a unique and delicious treat!

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Course Breakfast, Dessert, Snack

Servings 12

Ingredients

110 g Coconut Milk (light is fine!)
40 g Maple Syrup
4 T Coconut Oil (melted)
1 T Milk (or additional coconut milk)
64 g Almond Flour
48 g Buckwheat Flour
2 T Plain GF Flour
1.5 T Coconut Flour
1 T Tapioca Starch
1 T Brown Sugar (or coconut sugar)
1 t Baking Powder
2 t Pandan Powder
1/4 c Vegan White Choccy Chips (optional)

Instructions

Preheat oven to 350f/160c
Combine wet ingredients in one bowl.
110 g Coconut Milk, 40 g Maple Syrup, 4 T Coconut Oil, 1 T Milk
Whisk together the remainder of ingredients in another bowl.
64 g Almond Flour, 48 g Buckwheat Flour, 2 T Plain GF Flour, 1.5 T Coconut Flour, 1 T Tapioca Starch, 1 T Brown Sugar, 1 t Baking Powder, 2 t Pandan Powder, 1/4 c Vegan White Choccy Chips
Fold dry ingredients into wet until just combined. Fill mini or regular muffin tins and bake for 20-30 minutes (depending on size of tins). Top with icing sugar mixed with additional pandan powder and desiccated coconut, if desired.