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.
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!
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!
The basic mix uses a ‘linseed’ (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 “wet” 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 desiccated coconut with cocoa powder
-Cranberry & Clementine
-Blueberries- or any berry
We made these yummy ones below with Plums, Coconut & a hint of Cinnamon!
If you like the sound of these muffins, you might also like to try these other recipes:
Carrot Cake made with Aquafaba
FRUITY COCONUT MUFFINS
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!!)
- 90 ml sunflower oil
- 1 ¼ cup caster sugar
- 2 linseed "eggs" (1 egg = 1 tablespoon ground linseed plus 3 tablespoon water) (use one )
- 2 ½ cups self-raising flour
- 2 teaspoons baking powder
- 1 ¼ cups frozen blueberries or other fruit
- 1 ¼ cups coconut milk
- 12 muffin cases
- Pre-heat oven to 190⁰C 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. Don’t worry if they don’t look like they fully mix together – 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.