Rose and coconut muffins

Here I am with another one of my signature flavour fiesta for you, my recipe for eggless coconut and rose flavoured muffins. This turned out to be quite a combo but I would mention that the coconut can be a bit overpowering, and so I would suggest using a generous amount of rose essence to be able to taste it. Also, if you use buttercream icing or such, use rose flavoured ones for the extra contrast.


2 cup coconut flour  
1 cup self raising flour  
1.5 tbsp baking soda 
1.5 cup milk  
1/2 cup sugar  
1 cup chopped white chocolate
4 teaspoons rose essence
3 teaspoon pink food colouring  
Pinch of salt  
2/3 cup coconut oil
Makes 12-15 muffins


1. Preheat the oven at 180 degree C and grease or line your muffin tray with greaseproof paper. Meanwhile, mix the dry ingredients together in a bowl.

2. Add the milk slowly and whisk simultanously till the mixture is moist.
3. Next, add the rose essence and the food colouring and combine  until the batter is uniformly coloured.
4. Now, add the oil and mix till well combined.
5. Finally, sprinkle the chocolate chips and give one final mix before poring the batter into the muffin pan. 

6. Bake for 30 or 40 minutes respectively until the skewer comes off clean when inserted in the middle and the top is golden brown.
Now serve warm for breakfast or eat as a dessert! 

Bon apatit!