I’ve made lots and lots of muffins in 2017. And since I had to stop eggs, it was a real challenge to bake. I found out however that since I have replaced eggs in different ways, my muffins taste better, their texture is softer, and gooey. Well I must admit that I didn’t use to succeed at making muffins before, I worked the dough too much or didn’t put enough fat, used a wrong type of sugar that gave them a sort of elastic texture. Let’s say I was experimenting.
And now it has paid off: they taste G O O D. How do I replace eggs? That surprises a lot of my friends, you can use unsweetened apple puree, chia seeds, apple cider vinegar, arrow roots… I find that apple puree gives a very nice gooeyness to muffins. Chia seeds help the texture stick together.
Today I give you my recipe for raspberries, coconut and almond muffins. INCREDIBLY DELICIOUS.
Raspberries, coconut and almond vegan muffins
- 200g T55 flour
- 50g grated coconut
- 1 pinch of salt
- 2 handfuls of whole almonds
- 2 tbsp coconut sugar
- 1 tsp vanilla powder
- 10g baking powder
- 100g unsweetened apple puree
- 1 tbsp chia seeds
- 3 tbsp water
- 2 tbsp coconut oil
- 150ml vegetal drink (coconut, rice, almond)
- 200g frozen raspberries
- 1 handful of pumpkin seeds (or almonds)
Preheat the oven to 180°C.
In a small bowl mix the chia seeds and water and leave it for ten minutes until it forms a jelly.
In the meantime, mix all dry ingredients in a bowl: flour, coconut, salt, baking powder, vanilla ans sugar.
Roughly crumble the almonds and add them to the mix.
Add-in the apple puree, the vegetal drink and the chia egg.
Finally add the raspberries, make sure not to crush them.
Divide the dough in the muffins silicon moulds (easier to clean). Top the muffins with the pumpkin seeds or almonds.
Bake for 15min.