Lychee Muffins (Vegan) - cooking recipe

Ingredients

1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
1/4 teaspoon salt
1/4 cup brown sugar
3/4 teaspoon baking soda
1/8 cup canola oil
1/8 cup unsweetened applesauce
1/2 cup soymilk
1/2 cup light coconut milk
20 ounces lychees (drained, chopped into small pieces)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 cup shredded coconut

Preparation

Preheat oven to 400 degrees.
Mix all dry ingredients in a large bowl except for the shredded coconut.
Mix all wet ingredients in a separate bowl.
Add mixed wet ingredients to the dry ingredients, mix until just moistened.
Fill muffin tins, and sprinkle with shredded coconut.
Bake for 20 - 25 minutes.