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Coconut Muffins With An Orange Glaze

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Breakfast/Muffins
Author: Vaishali Honawar

Ingredients

  • FOR THE MUFFINS:
  • 1 cup unbleached all-purpose flour
  • 1 cup durum whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp egg replacer powder
  • 3/4 cup orange juice
  • 1/4 cup agave nectar (use maple syrup or regular sugar if you don’t have this)
  • Zest of 1 orange (set aside 2 tsp or so for the orange glaze)
  • 1/4 cup canola or other flavorless vegetable oil (the original recipe recommends safflower)
  • 1 cup water
  • 1 cup sweetened shredded coconut
  • FOR THE GLAZE:
  • 1 cup confectioners’ sugar (powdered sugar)
  • 1/4 cup orange juice
  • 2 tsp orange zest

Instructions

  • TO MAKE MUFFINS:
  • In a large bowl, whisk together the flours, baking soda, baking powder, and salt.
  • In a separate bowl, dissolve the egg replacer with the orange juice. Add the agave nectar, orange zest, oil and water
  • Add the wet ingredients to the dry ingredients and mix together until they are just combined. Do not overmix. Add the coconut and mix in.
  • Greas a 12-cup muffin tin and divide the batter equally between the cups.
  • Bake in a preheated 350-degree oven for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Place on a rack to cool. Unmold after 10 minutes and continue to cool the muffins.
  • TO MAKE GLAZE:
  • Heat the orange juice in a small saucepan until it begins to boil.
  • Add the powdered sugar and zest and turn off the heat. Whisk together well.
  • Pour over the cooled or barely-warm muffins.