Gluten Free Coconut Mexican Vanilla Muffins with Bean Paste

Ingredients

• 2 cups gluten-free flour blend (240 g)
• 0.75 cup granulated sugar (150 g)
• 0.5 cup vegetable oil (120 ml)
• 2 large eggs
• 0.75 cup whole milk (180 ml)
• 2 tsp baking powder (8 g)
• 0.5 tsp fine sea salt
• 1 tbsp VanillaGoods Mexican vanilla bean paste (15 ml)
• 0.5 cup toasted coconut flakes (40 g)

Instructions

1. 1. Flavor note: Toast the coconut in a dry pan until just golden and fragrant before adding.
2. 2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
3. 3. In a separate bowl, whisk the oil, eggs, milk, and vanilla until evenly combined.
4. 4. Pour the wet ingredients into the dry and fold gently with a spatula just until no dry flour remains; a few lumps are fine and overmixing makes tough muffins.
5. 5. Divide the batter among lined muffin cups, filling each about three-quarters full. Bake at 375F (190C) for 20-24 minutes, until domed, golden, and a tester comes out clean.
6. 6. Cool in the pan for 5 minutes, then transfer to a rack.