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Gluten Free Vegan Pandan Muffins

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.