Have you tried making muffins without eggs and butter before? They taste wonderfully good and will leave you wanting more!
These vegan coconut muffins are perfect with a cup of tea on a summers afternoon. They are full of nutritious ingredients which means that you can enjoy them guilt free.
You may already know that porridge oats are a source of beta-glucans, but do you know what they do? Consumption of beta-glucans from oats as part of a meal contributes to the reduction of the blood glucose rise after that meal (this is why porridge oats keeps you going).
Get started with these nutritious muffins full of protein, fibre and good fats to keep you going all morning.
Be creative with the ingredients to add extra flavour and nutrition.
Ingredients for muffins:
- 150g Forest Whole Food’s Organic Rolled Oats (or gluten free rolled oats)
- 50g Forest Whole Food’s Organic Desiccated Coconut
- 100g Forest Whole Food’s Organic Coconut Palm Sugar
- 2dl/200g Coconut Cream (or coconut milk)
- 50g Forest Whole Food’s Coconut Oil
- 2 tbsp Forest Whole Food’s Organic Chia Seed
- 2 tbsp Water
- 8g Baking Powder
- 1 Pinch of salt
- 1 Pinch of Organic Ceylon Cinnamon Powder
- Any nuts, raisins, sultanas, fresh/frozen fruits
Ingredients for Carob dip:
Preheat your oven to 180C and get 6 cupcake cases ready.
- Mix the chia seeds with water and put into the fridge for half hour.
- Put the dry ingredients into a bowl. Grind the oats or use oat flour. Add the desiccated coconut, coconut sugar, baking powder, salt, cinnamon.
- Into another bowl put the coconut cream, coconut oil and the jelly chia pudding.
- Mix together till combined, add your favourite nuts and fruits and split the mixture evenly into 6 cupcake cases.
- You can sprinkle the top with coconut chips, freeze dried strawberries, nuts or what you like.
- Bake them for about 20-30 minutes (depends on the oven).