August 29, 2013

Vegan Raspberry Coconut Muffins

Yummy, perfect for on the go and this time, vegan. With the bowl of raspberries I had picked from the garden, I decided to turn them into delicious muffins! There's not much to it in terms of throwing  wet ingredients into the dry and folding it all together, but I felt like making a bunch of .gifs just 'cause I was feeling...giffy. Ha.

Here's the recipe I used- it makes exactly two dozen mini muffins! Feel free to half the recipe.
  • 1½ cups all-purpose flour
  • ⅔ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  •  ¼ teaspoon coconut extract (optional)
  • 1 egg replacer
  • ⅓ cup milk alternative + 1 teaspoon vinegar
  • 1 cup fresh raspberries + 1 tablespoon white sugar
  • Coconut for topping
Preheat oven at 375F convection or 400F non-convection with the oven rack on the second lowest postilion.

Sugar and berries, mash, mash, mash! Set Aside.
Bruised and juicy.
Mix all the dry ingredients together

Whisk it, whisk it gooood.
Fake eggs, milk + vinegar, extract(s) and oil = wet ingredients

Get that bowl of dry stuff.
...and pour in the wet. Gently fold until combined.

See? There's little lumps in the batter but that's okay.
Next, the mashed berries. Fold those in too, juices and all!


Spray the muffin tin with oil (I used Pam) and portion the batter out, filling all the way to the top.

Sprinkle with shredded coconut and bake for 20-25 minutes or until golden and done!

This is what they look like out of the oven. Yum.

Served with black tea and...

A cute pat of vegan butter on each side.

The muffins are moist, not cloyingly sweet and over all had a nice texture and taste.

The raspberries added a nice tartness while the coconut added a different texture. I imagine a coconut streusel would be fab.

The insides! Soft and fluffy.

I love the size of these mini muffins! 
Eat one if you just want a snack or eat two or three on the go.They keep really well. Just store them in a paper bag  short term or for longer keeping, in an air tight container in the fridge. There's fresh fruit in them, so the fridge is recommended...that is...if they even last that long.
Mouldy muffins aren't yummy!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

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