So, after another long break here on Veggie num num, I have this simple & sweet little vegan muffin recipe to share. There’s been a bit of experimental baking in our kitchen lately. As our little Lu grows bigger and bigger, I’m having fun and at times going a little crazy, trying to invent new, tasty & healthy foods to feed her little growing body. Luckily she loves her food and is quite a happy little taste tester; just don’t give her baked beans!
These vegan muffins are made with coconut yoghurt, a super delicious dairy free ingredient that’s divine on it’s own or in cooking. Search for it in your local health food or whole foods store. If you enjoy eggs you can always swap out the chia gel for two certified free-range eggs if you prefer.
Muffins are a great sweet treat for young and old and these are something a little special with the rich dark chocolate and fresh raspberries. I’ve been baking a slightly healthier version with spelt, walnuts and bananas that I hope to share in the coming week. For now enjoy these beautiful and tempting sweet vegan muffins full of oaty goodness and the classic combination of raspberries and chocolate.
Preparation time: 30mins
Makes 12 muffins
- 2 tsp chia seeds
- ½ cup water
- 2 cups un-bleached self-raising flour
- ½ tsp bicarbonate of soda
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup shredded coconut
- 1 cup coconut yoghurt
- 1/3 cup neutral tasting oil (rice bran or sunflower are good)
- 1 tsp pure vanilla essence
- 75g dark chocolate (dairy free), roughly chopped into small pieces
- 125g fresh raspberries (or frozen)
- ¼ cup shaved coconut (optional)
In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.
Preheat the oven to 180°C and line a 12 cup muffin pan with paper muffin cases.
Sift the flour and bicarbonate of soda into a large bowl, add the sugar, oats and shredded coconut and stir to combine.
In a small bowl combine the coconut yoghurt with oil, chia gel and vanilla. Whisk until smooth.
Add the wet ingredients to the dry and stir until just combined. Add the raspberries and chocolate pieces and stir through.
Spoon a rough two tablespoons of the mixture into each muffin case and scatter a little shaved coconut on top if you desire.
Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely.
Serve dusted with icing sugar and a little extra shaved coconut. Or go all out and dollop on top some of that left over coconut yoghurt for something truly delish!
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