1 cup unbleached white flour
1/2 cup wheat flour
1 1/4 cup toasted & shredded coconut
1/2 cup dry sweetener
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
flax egg replacer for 2 eggs (4 tbsp ground flax seed + 6 tbsp water, processed in a blender until thick & smooth)
1/4 cup olive oil
1 tsp vanilla extract
6 cardamom pods - remove the seeds from the pods and crush with the back of a spoon or grind in a blender/food processor
1/3 cup toasted almonds, finely chopped
Whole flax seed for topping
Preheat oven to 400º F. Lightly grease a large muffin tin and place on top of the oven while its warming so the pan warms a bit. In a large bowl, sift flour, coconut, sweetener, baking powder, baking soda and salt. Stir in coconut milk, egg replacer, olive oil, vanilla, cardamom and almonds until just mixed. Spoon mixture into oiled muffin tin, top with flax seeds and bake for 15 - 20 mins or until a toothpick comes out clean. Makes 6 large muffins. Allow the muffins to cool for 10 mins before removing them from tin and let them cool completely on a wire rack before topping with coconut glaze.
Make the glaze when the muffins are completely cool so you can use it immediately.
3/4 cup powdered sugar
2 tbsp coconut milk
1/2 tsp vanilla
Mix until completely smooth and drizzle over muffins.