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    Home ยป Baking

    Vegan Fruity Coconut Muffins

    Published: Jan 16, 2018 ยท Modified: Feb 25, 2022 by Louise-Claire Cayzer ยท This post may contain affiliate links ยท This blog generates income via ads ยท 1 Comment

    Jump to Recipe

    We love muffins any time of year. They are super versatile and once you know the basic recipe you can get creative with all kinds of variations. We originally planned this Vegan Fruity Coconut Muffin recipe to come out for Christmas. Vanessa had come up with an amazing & decadent coconut topped & blueberry filled variation for a cafe in Shoreditch, London.

    Plum and Cinnamon Fruity Coconut Muffins this recipe

    However, we missed the boat for Christmas, but don't worry! We ended up coming up with lots of other ideas so you can mix and match your flavours to get yummy fruity vegan muffins that you can work with at any time of year. Yay!

    Vegan Fruity Muffins on a tray with clementines
    Then Louise wanted to use up some cranberries that had been hanging around in her freezer and some clementines which needed eating and we thought... you know what - This is such a great base recipe- we should share it so EVERYONE can have warm, yummy muffins and can get creative with their own delicious versions!

    Vegan Clementine and Cranberry fruity muffins on a tray
    The basic mix uses a โ€˜linseedโ€™ (aka flaxseed) mix , which works really well as an egg substitute however you can also substitute chia seeds for the flax/linseed and it will work just as well. Also- feel free to use any kind of plant milk! We just use whatever happens to be in the fridge & handy! You could even sub in water if you really needed to!

    This recipe for vegan fruity coconut muffins is so versatile! There are loads of other ideas you could make below:

    Use the same weight of โ€œwetโ€ peeled fruit or whole berries. Frozen is fine to use too!
    -Orange with a teaspoon of ground cardamom
    -Apple & a teaspoon of cinnamon
    -Raspberry & vanilla
    -Strawberry or Raspberry & substitute the desiccatedย coconut with cocoa powder
    -Cranberry & Clementine
    -Blueberries- or any berry

    We made these yummy ones below with Plums, Coconut & a hint of Cinnamon!

    Plum and Cinnamon Fruity Coconut Muffins

    If you like the sound of these muffins, you might also like to try these other recipes:

    Savoury Spinach Muffins

    Vegan Eggless Bites

    Carrot Cake made with Aquafaba

    Vegan Banana Bread

    ๐Ÿ“– Recipe

    FRUITY COCONUT MUFFINS

    Louise-Claire Cayzer
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    Prep Time 7 minutes mins
    Cook Time 40 minutes mins
    Total Time 47 minutes mins
    Course Breakfast
    Cuisine baking, Vegan
    Servings 12 muffins

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 90 ml sunflower oil
    • 1 ยผ cup caster sugar
    • 2 linseed "eggs" (1 egg = 1 tablespoon ground linseed plus 3 tablespoon water) (use one )
    • 2 ยฝ cups self-raising flour
    • 2 teaspoons baking powder
    • 1 ยผ cups frozen blueberries or other fruit
    • 1 ยผ cups coconut milk
    • 12 muffin cases

    Instructions

    • Pre-heat oven to 190โฐC and put muffin cases in 12 piece muffin tin.
    • In one bowl, place the oil and sugar. Mix to fully combine.
    • Add linseed eggs to oil and sugar. Mix together. Donโ€™t worry if they donโ€™t look like they fully mix together โ€“ this is normal.
    • In another bowl, sift the flour and baking powder.
    • Add a quarter of the flour and baking powder to the oil, egg and sugar mix, and a quarter of the plant milk, and mix well. Do this until with the rest of the flour, baking powder and plant milk, adding in quarters, until the whole mixture is combined.
    • Add the fruit and coconut (or whatever ingredients you have chosen) to the muffin mix. Fold the fruit in carefully so they stay as whole as possible.
    • Spoon the mixture into each muffin case.
    • Bake for 25 minutes. By this time the tops should be a golden brown. Put a skewer in one of them and make sure it comes out clean. They may need an extra 5 minutes.
    • Once cooked, take the muffins out the tin and put on a cooling rack.

    Notes

    Eat these plain or ice thickly with coconut icing. 
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and โญ below

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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