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
- 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)
- Preheat oven to 375 degrees
- Combine dry ingredients in a large bowl and mix
- Add remaining ingredients except fruit and mix. Do not over-mix, just mix until you have a moist thick batter.
- Add fruit and stir in.
- Divide into paper muffin wrappers or greased muffin tins, fill to top, they will rise but not too much.
- Bake for 18-20 min or until top is firm to the touch and muffins have a light golden hue
- Allow to cool for at least 10 minutes before removing from pan.
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.
Per full size muffin (1/8 recipe)”
165 calories, 23 g carbohydrates, 8 g fat, 1 g protein