Vegan Morning Tea Recipes | Berry-coconut Muffins | Vegan Muffins
Vegan morning tea recipes

Berry-Coconut Muffins

A delicate moist morning tea.

INGREDIENTS:

20 mils egg replacement ( I used Bob’s Red Mill)
1 1/2 cups unsweetened vanilla almond milk (I used Califia Farms)
1 1/2 cups spelt flour
1/3 cup stevia
1/2 cup desiccated coconut
2 teaspoons baking powder
1/3 cup liquid coconut oil
1 cup frozen raspberries
12 fresh raspberries (decoration optional)
1/3 cup icing sugar (decoration optional)

TOOLS:

Mixing bowl
12 hole muffin pan

METHOD:

  1. Preheat Oven to 180 degrees Celsius.
  2. Add egg replacement to vanilla almond milk and whisk well, give it a few minutes for the binding powers to kick in.
  3. Mix dry ingredients flour, stevia, baking powder, coconut.
  4. Then add wet ingredients coconut oil, vanilla almond milk/egg replacement mix and mixwell.
  5. Make sure batter is smooth.
  6. Add frozen raspberries.
  7. Mix well.
  8. Divide mixture evenly into a 12 cup cake tray.
  9. Cook for 30 minutes.
  10. Remove from oven and allow to cool.

 

To serve cut raspberries in half, place two halves on each muffin and sprinkle with icing sugar. They also taste nice with a dollop of your favourite coconut yoghurt. These muffins also freeze well, if freezing don’t decorate.

 

Check out for more vegan morning tea recipes here. 

Recipe by Catherine Carr 

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