INGREDIENTS (Yields 8 Muffins)
1/2 cup coconut milk (carton)
1/3 cup maple syrup or honey
1 tsp vanilla paste
3/4 cup coconut flour
1/2 tsp baking soda
2 tsp turmeric
1 tsp ginger powder
1tsp seaweed seasoning
1/2 cup chopped dillisk
oven 180 degrees
Combine all wet ingredients in a large bowl
Combine remaining ingredients in another bowl
Stir dry ingredients into wet ingredients
and mix well. (You may have to add more coconut flour if mixture appears to wet)
Pour batter into lined muffin tin and bake for 25 minutes.
Transfer to wire rack and leave until cool.
These muffins can be stored in the fridge in an airtight container for 1 week or can be frozen for up to one month.