Prep Time
7 mins
Cook Time
40 mins
Total Time
47 mins
Course: Breakfast
Cuisine: baking, Vegan
Servings: 12 muffins
Author: Louise-Claire Cayzer
  • 90 ml sunflower oil
  • 1 1/4 cup caster sugar
  • 2 linseed "eggs" (1 egg = 1 tbsp ground linseed plus 3 tbsp 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
  1. Pre-heat oven to 190⁰C and put muffin cases in 12 piece muffin tin.
  2. In one bowl, place the oil and sugar. Mix to fully combine.
  3. 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.
  4. In another bowl, sift the flour and baking powder.
  5. 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.
  6. 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.
  7. Spoon the mixture into each muffin case.
  8. 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.
  9. Once cooked, take the muffins out the tin and put on a cooling rack.
Recipe Notes

Eat these plain or ice thickly with coconut icing.