Recipes
Vegan coconut and kiwi muffins
Serve these deliciously chewy little vegan bakes at breakfast for the perfect start to your morning - great to grab for on-the-go eating!
Serve these deliciously chewy little vegan bakes at breakfast for the perfect start to your morning - great to grab for on-the-go eating!
(50 votes)
Cook: 40 Mins
Serves: 12
Price: 20p per serving
Nutritional Information
Each 78g serving contains
Energy
829kj
198kcal
829kj
198kcal
10%
Fat
7.1g
7.1g
Med
10%
10%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
14.8g
14.8g
High
16%
16%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1063kj/254kcal
Typical energy values per 100g:
1063kj/254kcal
Ingredients
1tsp baking powder
225g self-raising flour
150g caster sugar
60g desiccated coconut
Zest 1 lime
225g dairy-free coconut yogurt
50ml rapeseed oil
4 kiwis
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-cup muffin tray with paper cases.
2
In a large mixing bowl, stir together the baking powder, flour, caster sugar, desiccated coconut and lime zest.
3
Beat together the coconut yogurt and rapeseed oil. Stir the mixture into the dry ingredients, along with two of the kiwis, peeled and diced, until just combined.
4
Divide the mixture between the paper cases. Peel the other two kiwis and slice each one into six. Use one slice to top each of the muffins.
5
Bake for 25 mins, until a skewer pushed into the centre of the muffins comes out clean. Cool for 10 mins in the tin before turning out onto a rack to cool completely. Tasty on their own, they can also be served with a little extra coconut yogurt.