This is Not a Diet

No eggs or dairy needed!

This recipe is the result of a search for a vegan muffin recipe that uses no egg substitute.  Perhaps I’m a bit of a purist this way, but I didn’t go vegetarian by eating fake meat and I’m not going to go vegan by switching to fake eggs.  Surely, there is a better way!

Well, these muffins turned out so delicious I’m wondering why anyone uses eggs at all.  After looking and looking for the recipe I wanted, I finally made one up myself.  They are moist and sweet, the flavors of the coconut oil and vanilla complimenting the fresh strawberries superbly.  I imagine these would also be quite good with other fruits such as banana, peach, or blueberries.  Enjoy!

Kate’s Vegan Strawberry Coconut Muffins

Ingredients:

• 1.5 cups unbleached wheat flour
• 1/4 cup raw cane sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup virgin unrefined coconut oil
• 1/2 cup unsweetened apple sauce
• 1/4 cup unsweetened almond milk (or milk substitute of your choice)
• 1 tsp vanilla extract
• 1 cup chopped strawberries (or other fruit)

Cooking:

1. Preheat oven to 375 degrees
2. Combine dry ingredients in a large bowl and mix
3. Add remaining ingredients except fruit and mix.  Do not over-mix, just mix until you have a moist thick batter.
4. Add fruit and stir in.
5. Divide into paper muffin wrappers or greased muffin tins, fill to top, they will rise but not too much.
6. Bake for 18-20 min or until top is firm to the touch and muffins have a light golden hue
7. Allow to cool for at least 10 minutes before removing from pan.

Nutrition:

Makes 8 full size muffins.  I made 6 full size and several mini- muffins.  I don’t have a mini-muffin tin, I just set the papers in a cake pan.  My mini-muffins are really more like cookies, but they taste just as good!  Mini muffins cooked in about 12 minutes.

Full recipe yields

Per full size muffin (1/8 recipe)”

165 calories, 23 g carbohydrates, 8 g fat, 1 g protein