Vegan cherry and coconut muffins
These muffins are inspired by my grandmothers cherry and coconut sheet cake. They are sweet, slightly tangy from the cherries and make a delicious snack, treat or afternoon tea.
Ingredients
- 125 g flour *
- 1 Tsp baking powder
- 1/2 Tsp baking soda
- 1 Tbsp flaxseed meal
- 40 g desiccated coconut **
- 75 g sugar coconut, brown,...all work fine!
- 1/3 Cup plant milk
- 1/3 Cup aquafaba
- 1/4 Tsp cream of tartar optional, but reccommendet***
- 1 good Tsp zest of an organic lemon (about 1/4 lemon)
- 2 Tbsp (30g) vegan butter or cashew butter ****
- 120 g apple sauce
- 150 g fresh or frozen cherries destoned and quartered
Instructions
- Preheat the oven to 200C and prepare a muffin tin by lining it with muffin forms.
- Combine theflaxseeds with 3 Tbsp of water and let sit for 10 minutes until thickened.
- Add the flour, sugar, desiccated coconut, baking powder and baking soda to a large mixing bowl.
- In a smaller bowl combine the plant milk, apple sauce, vegan butter (or nut/seed butter) and flaxseed gel.
- In another mixing bowl whip up the aquafaba with the help of a hend held mixer until stiff peaks form (about 3 minutes). Halfway through, add the cream of tartar as well if using.
- Combine the dry with the wet ingredients. Once everything is mixed well together, fold in the aquafaba. Finally, fold in the cherries too, but be careful not to overmix everything!
- Divide the batter between the muffin forms and bake for around 20 minutes.
- Let the ready baked muffins cool COMPLETELY before removing from the tin. Enjoy!
Notes
*I used whole grain flour, but any other type of wheat flour, like whole grain or even spelt would work!
**The concistency will be finer if you ground the desiccated coconut into a flour. But this is totally optional, it is completely up to you!
***I find it makes the muffins fluffier. You get best results if you add 1/4 Tsp of cream of tartar. It makes sure the beaten Aquafaba holds its shape even when exposed to heat and the muffins will not sink in as much after cooling down.
****I wanted the muffins to taste as close as possible to the original, so I went for vegan butter. In case you have a nut allergy or feel very experimental, you could use tahini or sunflower seed butter.