muffin of the month, january 2018: vegan coconut muffins

previous alternative diet muffins

10/17, vegan apple cider muffins || 11/16, vegan double chocolate muffins || 8/16, gluten-free blueberry buttermilk muffins || 2/16, vegan ginger muffins || 12/15, gluten-free sweet potato ginger muffins

 

 

Yes, I have a lot of vegan recipes. No, I am not vegan (obviously.) The gluten-free recipes are mostly because I have family members with celiac. Somewhat ironically, I don’t have many close friends (socially or geographically) who are vegan, and yet, here we are.

Actually, the main reason this recipe is vegan is because I figured it made sense: for coconut muffins, coconut oil and coconut milk, and because that’s already 2 out of 3 of the normal vegan substitutions (for butter and milk), I may as well go all the way.

 

 

Yes, I used apple sauce. No, there is no coconut in the apple sauce.

As with the maple pecan muffins from last month, I was worried about how to get as much flavor as I could into these muffins without doing anything too crazy. Admittedly, I did buy coconut extract (don’t judge me), but after I made these muffins once, I realized I didn’t need it. In fact, I haven’t even taken it out of the box (I don’t want that money to go to waste, though, so I will be using the coconut extract eventually.)

The first time I made these muffins, I used canned coconut cream. The real stuff, full fat, like what you’d use to make curry. I ended up with biscuit dough and dense, dry muffins that burned way too quickly. I substituted a thinner coconut milk, the kind that you find with almond, soy, and rice milk and pour out of a quart container with your morning cereal, and they turned out a lot better. The cream, though great for flavor, was too thick to substitute for milk.

 

 

I remember the exact moment I fell in love with coconut. I mean…I remember the moment but the details surrounding the moment are a bit hazy. I was on a trip up north with my family. I don’t remember exactly where we were…I want to say Maine? It was definitely some place with moose (mooses? meese?…meeses?) It could also have been Vermont. It doesn’t matter.

We went into the downtown area of whatever northeastern city we were visiting and found ice cream. I got coconut ice cream with a coconut sauce. I don’t remember why I particularly wanted it. I’m not sure I had ever had much coconut up until that point, but I wanted it, I got it…and I loved it. The ice cream could have been a scoop of sand for all I cared, but the sauce…the sauce is burned into my memory and onto my taste buds. A thick, sweet, coconut syrup with shredded coconut. I wanted more (but more would have made me sick.)

That coconut sauce awakened something animalistic inside of me and I’ve been addicted to coconut ever since.

So here are some conveniently-vegan coconut muffins, topped with toasted, shredded coconut.

 

 

vegan coconut muffins

based loosely on my vegan ginger muffins and blackberry almond muffins

makes 12 muffins

 

7 oz all-purpose flour

1.5 oz whole wheat flour

1/2 tsp salt

3 tsp (1 Tbsp) baking powder

6 oz granulated sugar

8 oz unsweetened coconut milk (you can use sweetened, but there’s really no point because you’re already adding granulated sugar)

3 oz coconut oil, melted

1.5 oz unsweetened apple sauce (as with the milk, you can use sweetened, but you’re also using sugar already)

3 oz (1 cup) shredded coconut (sweetened or unsweetened), divided (2 oz and 1 oz)

 

Preheat the oven to 350 F/175 C and line a muffin pan with paper liners.

Divide the shredded coconut, 2 to 1 (2 oz for the batter, 1 oz for the topping.)

In a small bowl, whisk together the flours, salt, and baking powder.

In a large bowl, whisk together the sugar, coconut milk, coconut oil, and apple sauce. Whisk until uniform and combined.

Quickly mix the dry mixture into the wet, and add the 2 oz of shredded coconut when the batter is almost fully combined. Mix until uniform and no flour remains dry.

Scoop the batter evenly into the muffin pan, filling each cup about 2/3 of the way, and sprinkle the remaining 1 oz of shredded coconut on top.

Bake the muffins for 25 – 30 minutes, until springy to the touch (like a foam clown nose) or a wooden toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

 

How do meese say goodbye?

Nick P.

Categories: alternative diet, Breads, muffins, Vegan