Coconut Garam Masala Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings:12 muffins

These lightly sweetened, vegan whole wheat muffins are made with coconut milk (lite or full-fat) and garam masala. Just 9 ingredients and easy prep!

2 cups (240 g) white whole-wheat flour - If you don't have a kitchen scale, measure the flour by first whisking it in its container, then spooning it into a measuring cup, and leveling the top with a knife.
3 tablespoon coconut flour - For a sweeter muffin, sub granulated sugar of choice.
4 teaspoon garam masala - Tested with Frontier brand, specifically. TIP: Not sure yet whether you like garam masala? Cut the amount to 2 tsp, and add 1 teaspoon cinnamon.
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup dried unsweetened coconut, optional

⅛ teaspoon garam masala
1 ½ tablespoon granulated sugar of choice, such as coconut, brown, or cane sugar

Preheat oven to 375 degrees F. Lightly oil a 12-cup muffin pan, or use liners or a silicone pan to prevent sticking.
Whisk together the dry ingredients in a large bowl. In a medium-sized bowl whisk together the wet ingredients. Combine the topping ingredients (garam masala and sugar) in a small bowl, and set aside.
Pour wet into dry, and gently stir to incorporate. Do not overmix the batter (it's okay if it's a little lumpy).
Evenly divide the batter among the muffin cups. Sprinkle the tops with the sugar-spice mixture. Bake 17 to 20 minutes or until the centers are firm when lightly pressed.

Photos and nutrition information reflect muffins made with lite coconut milk.

Store muffins in an airtight container in the refrigerator for up to 4 days.