These are really tender and moist coconut muffins. You can enjoy them for breakfast with a cup of tea or coffee or as a dessert topped with vegan coconut butter-cream frosting.
1 cup plus 1 Tbsp whole wheat self rise flour
1 cup low fat desiccated coconut flakes (plus more to sprinkle on top)
1 tsp baking powder
1 tsp baking soda
pinch of salt
1/4 cup coconut oil (or 1/3 cup unsweetened applesauce)
1/4 cup light agave nectar
1 cup light coconut milk
2 Tbsp apple cider vinegar
1 tsp coconut extract (or pure vanilla extract)
Mix all wet ingredients in a mixing bowl and set aside. Use a different bowl to mix all the dry ingredients. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until well combined. Place in muffin liners. Sprinkle a bit of coconut flakes on top of the muffins and bake in preheated oven on 350F/180C for 20 minutes. Let them cool completely before serving, about 30 minutes. Enjoy!