High fiber pumpkin and coconut muffins, no eggs,no dairy

.25 cup Chickpea Flour (Garbanzo Bean Flour) (by DEECAFFEINATED)
1.25 cup Bob's Red Mill Organic 100% Stone Ground Whole Wheat Pastry Flour (by STALEAN)
0.5 cup Cake & Pastry Flour (by VGSTEF19)
39 gram(s) Bob's Red Mill - Chia seeds - 1Tbsp=13g
4 tbsp Coconut, shredded sweetened
.5 cup, packed Brown Sugar
.25 cup Granulated Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
.5 tbsp distilled white vinegar (by EASH5M)
14 gram(s) Bob's Red Mill - Organic High Fiber Coconut Flour (7g / Tbsp) (by SCHNELLD)
1.5 cup Libbys 100% pure pumpkin, canned
.5 cup Canola Oil
.5 tsp Cinnamon, ground
.5 tsp Nutmeg, ground
1 tsp Vanilla Extract
1 serving Silk, Unsweetened Soymilk, 1 cup

You can make this recipe vegan if you use vegan sugars and make sure that the soymilk is vegan.

Preheat oven to 350degrees.
Add chia seeds to Soymilk, let soak 10 minutes. Set aside.
Combine dry ingredients-all the flours, baking soda and baking powder,salt,cinnamon,nutmeg,both sugars.Set aside.
Combine wet ingredients-vinegar, pumpkin,oil,vanilla,Soymilk/chia mixture. Stir until smooth.
Add wet mixture to dry ingredients. Stir until ingredients combined, add shredded coconut and stir.
Place paper baking cups or use non stick cooking spray in pan. Bake mini muffins approximately 16-18 mins or mini loaves about 21-23 mins. This recipe should make 24 mini muffins or 12 mini loaves. Insert toothpick in middle, it should come out clean. Remove from oven, let cool and enjoy!

Serving Size: 2 mini muffins or 1 mini loaf