Vegan Gluten-Free Banana Blueberry Coconut Muffins

       Today I bring you a classic blueberry muffin with a twist!  I hope you enjoy this banana, blueberry, and coconut muffin.  These are great as a quick morning breakfast or a sweet treat for dessert…either way they’re great with coffee! 

You'll need:

1 cup Coconut Oil

2 Cups Brown Sugar

1 tbsp vanilla extract

2 tsp Coconut Extract

3 Large Bananas, very ripe

1/4 Cup Pumpkin Puree

3 cups Gluten-Free All purpose Flour

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 tsp Cinnamon

1 cup Coconut milk

1 tbsp Vinegar

11/2 Cup Frozen Blueberries, thawed

1/2 Cup Shredded Coconut  

-Streusel

½ cup Brown sugar

1/2  Cup Bob’s Red Mill Sparkling Sugar

¼ cup coconut flour

½ Cup coconut oil

1 tsp Cinnamon

Makes 14 Jumbo Muffins

       Preheat the oven to 350°F.  Grease and prepare three Jumbo MuffinTins.

     In a medium bowl, cream the Coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.

       Gradually, add banana and pumpkin.  mix well to combine all ingredients.

Combine Vinegar and Coconut Milk into a cup or small bowl, then set aside until needed.

       In a separate bowl, combine the dry ingredients.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the milk.  Fold in blueberries and shredded coconut.

       Pour batter into prepared pans then set aside until topped with the streusel.

       In a small bowl combine all of the streusel ingredients and mix until it reaches a thick, crumbly texture.  Sprinkle evenly across the top of all the muffins, then lightly press down with a fork.

       Bake for 30 - 45 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool in the pans for three minutes before transferring to a cooling rack. 

 Pour the coffee and enjoy!