I have been travelling so much for work, but I’m done for a while. Yay! These muffins are really good. And they’re vegan. I hate eggs and I have decided to try cooking without them as much as possible.

Lemon Coconut Chickpea muffins

Dry ingredients:
1 ½ cup whole wheat pastry flour (bought at Bulk Barn)
½ cup grated unsweetened coconut (Bulk Barn)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet ingredients:
¾ cup agave nectar
1 tablespoon ground flaxseed mixed with 2 tablespoons warm water (you can buy this at Bulk Barn. This combination makes a substance that can be used as a binder- like an egg)
1 ½ cups cooked chickpeas or 1 15 oz can chickpeas, rinsed and drained
1 cup non-dairy milk (I used rice milk)
1 tablespoon lemon juice
1 tablespoon lemon zest

(The recipe calls for 1 teaspoon lemon extract, but I just put another tablespoon of lemon juice in)

Preheat the oven to 350F and oil or line your muffins pans.

Mix all dry ingredients together in a large bowl. Set aside.

Add all the wet ingredients to a blender or food processor and puree. Add the puree to the dry ingredients. Combine. Fill the muffin tins with the mixture. Bake for 12 to 15 minutes or until a toothpick inserted in the centre comes out clean.

These were really flavourful and had a nice texture. It made about 18 muffins in my tins and I needed to bake them for about 17 minutes. They reminded me a bit of corn bread and I think they’d pair nicely with a soup or chili (although I generally eat them for breakfast).

From Kathy Hester’s “Great Vegan Bean Book”