Mary (our intern and new friend) and I came up with these delicious Banana Coconut Vegan Muffins using Shirley J’s Timeless Grains. We did a lot of fun experimenting with this recipe: we played around with coconut sugar and two types of coconut; we made a vegan “egg” using flax seeds and water (1 egg= 1 tablespoon of flax seed ground into 3 tablespoons of water); and we made a crumb topping with coconut oil instead of butter. The muffins turned out perfectly moist with a nice crunchy, sweet top. As long as I have some Timeless Grains in my cupboard, I’ll be remaking these little beauties.
Recipe can be found on the Shirley J website.
More of my Shirley J Timeless Grains creations: