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Coconut Mini Muffins

Featured on Chef AJ’s Show on 3-21-23


  • 8 pitted dates soaked in ½ cup plant based milk (set aside)
  • 1 cup almond flour
  • 1 banana (very ripe)
  • 1 tablespoon Vanilla
  • 1 tablespoon Coconut Balsamic
  • 2 teaspoons baking powder
  • 1 cup shredded coconut
  • 1 tablespoon chia seeds
  • 2 cups whole rolled oats


  1. Preheat oven to 350 degrees.
  2. In a food processor mix: almond flour, banana, vanilla, balsamic, baking powder, dates with plant based milk.
  3. Stir in shredded coconut.
  4. In a separate large bowl mix: chia seeds and whole rolled oats.
  5. Stir the food processed ingredients into bowl with rolled oats and chia seeds. Mix well.
  6. Drop into mini cupcake bite-sized pans or silicone bite-sized pans.
  7. Bake in a preheated 350 degree oven for 20 minutes, check for doneness with a toothpick coming out clean.
  8. Let them sit a few minutes until cool. Enjoy!
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