Miss Polly’s Almond Coconut Muffins

I made some Almond Coconut Muffins based on the ratio muffin and quick bread recipe..

My version has 6 oz of whole wheat pastry flour
2 oz coconut flour
2 3/8 oz. hemp hearts
4 oz brown sugar
2 teaspoons organic gluten-free almond extract
About 1/4 cup organic shredded coconut
Also added was 1 teaspoon salt
2 teaspoons Argo baking powder
8 ounces of flax milk, but by all means use soy milk, or almond milk if you want or regular milk, whatever your dietary preferences are.
2 vegan eggs or 2 regular eggs
1 stick of margarine, melted


Simply mix all of the dry ingredients first until fully incorporated and blend in the wet ingredients, making sure the butter is well blended into the flour leavening mixture.

I baked them for about 20 minutes at 350 degrees.

This made 8 muffins portioned out with 1/2 cup stainless steel ice cream scoop.

And then I also made for rosette muffins in my silicone Rose mold.

I hope you enjoy them!