These are eggless dairy free muffins which can be prepared quickly when you are in need of breakfast or tea time snacks.Always wanted to develop a recipe of delicious whole wheat muffins without dairy and eggs and after days of trial with the texture finally could get the exact ratio of the ingredients .The batter could be dense ,if you find it difficult to handle add some more water.Instead of water soy milk can be used.These can be packed as snacks to the school or perfect for a party evening with friends or colleagues.
Carrot and Coconut vegan muffins
These are eggless goodies with the sweetness of carrots and crunch from coconut topped with caramelised coconuts simply irresistible.
Ingredients
Muffin base
- 2 cups Whole wheat flour
- 1/2 cup oil(vegetable or olive)
- 1/2 cup desiccated coconut
- 1/4 cup grated carrot
- lemon juice 1/4 cup
- 3/4 cup sugar
- 1/4 tsp baking soda
- 1/2 tsp vanilla
Topping
- 1 cup coconut grated
- 1 cup sugar
- 1/2 tsp vanilla
Instructions
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Strain whole wheat flour and baking powder
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Pour lemon juice in a deep bowl and add baking soda.
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When the mixture starts to bubble add oil and beat with a electric or hand beater
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It will form a frothy mixture.Add powdered sugar and beat again
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Add vanilla and mix.
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Add carrots and coconut
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Add water and mix.
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Then fold in flour little by little till an easy to handle dense batter is formed
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Spoon the mixtures in already greased muffin molds until 3/4 th filled
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Bake in a preheated oven for 20 minutes at 170 degrees
Caramelized coconut Frosting
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In a pan add coconut and sugar and continue to stir until sugar melts and the mixture start leaving the sides of the pan.Add vanilla and stir thoroughly.
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Cool the muffins on a cooling rack and take out of the molds
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Top each muffin with caramelized coconut mixture
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