Easter Coconut Muffins ft. Cookie Dough "Eggs"
Author: 
Serves: 12
 
Ingredients
  • MUFFINS
  • 1 chia egg (1 tbsp chia, 3 tbsp water)
  • ½ can coconut milk
  • ¼ c. almond milk, warmed*
  • ¼ c. coconut oil
  • 1 tsp. vanilla
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ¼ c. + 2 tbsp. sugar
  • 1 c. shredded unsweetened coconut
  • ½ c. quinoa flour**
  • 1 c. flour
  • CREAM CHEEZE FROSTING
  • ⅓ block vegan cream cheese, room temperature
  • ⅓ c. confectioners' sugar
  • Splash of vanilla extract
  • COOKIE DOUGH BALLS
  • ½ c. flour
  • Pinch of baking soda
  • Pinch of salt
  • Small splash of vanilla
  • ¼ c. + 2 tbsp. cane sugar
  • ½ tbsp. molasses
  • 2 tbsp. coconut oil
  • 1 tbsp. coconut yogurt***
  • 3 tbsp. mini chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Whisk almond milk, coconut oil and vanilla together in a large bowl.
  3. Stir in the dry ingredients and mix just until combined
  4. Spoon into muffin pan and bake for 25 minutes.
  5. Meanwhile, make the cream cheeze frosting by whisking the vegan cream cheese with confectioners' sugar and vanilla until creamy and smooth. Set aside for assembly later.
  6. For cookie dough, cream the sugar, molasses, coconut oil, coconut yogurt and vanilla extract until well combined. Add the dry ingredients and mix until a cookie dough forms. Fold in the chocolate chips with a rubber spatula or mix them in with your hands. Form them into little eggs.
  7. Once muffins are done, remove from oven and allow to cool on a wire rack.
  8. Assemble with a dollop of frosting and adding 3 eggs on top for the finishing touch!
Notes
*warmed because coconut oil won't stay in liquid form ad will form clumps if cold.
** can be substituted with your choice of whole grain/gluten-free flour, or additional regular flour
*** I found the coconut yogurt really worked well, but you can substitute it with almond milk if needed
Recipe by Radiant Rachels at https://radiantrachels.com/easter-coconut-muffins-ft-cookie-dough-eggs/