Tropical Vegan Muffins

1 comment

(makes 12 muffins)
200 gr of cake flour
55 gf of dried coconut + 25 gr for decoration
200 gr of brown sugar + 4 tablespoons for decoration
30 gr of cocoa powder
1 banana
100 gr of vegetable margarine
150 ml of rice milk
1/2 tablespoon of baking powder

Soften the margarine at room temperature, place it in a bowl and mix  it with the brown sugar, using an electric whisk until it gets creamy. Add a little milk at a time to this margarine + sugar cream, and keep mixing until the mixture gets smooth. Now add the banana, that you have previously mashed with a fork, and keep blending. Add sifted flour and baking powder and mix well, until it’ll be creamy and without lumps. Then, add dry coconut and cocoa powder, and stir with a wooden spoon. Pour the mixture in the paper cups, fill them up to 2/3 and sprinkle each muffin with the remaining coconut and sugar cane. Bake for 20-25 minutes at 180°C. Once done, turn the oven off and let them rest for 5 minutes, still inside the oven, with the door open; then you can remove and let them cool completely

Chef: Cocci from VeganBlog

  1. saffron 9 March 2012 at 06:12

    they seem so good and spongy…when I bake muffins they never come out that good. I must try your recipe 🙂

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