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53 people made this
About this recipe:
These delicious treats are not only vegan-friendly, but they are also quick and easy to make. They are flavoured with coconut, almonds and orange zest.
200g plain flour
75g desiccated coconut
100g caster sugar
30g chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon grated orange zest
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
175ml coconut milk
4 tablespoons orange juice
4 tablespoons extra virgin olive oil
1 teaspoon vanilla extract
15 min › Cook:
15 min › Ready in:
Preheat oven to 200 C / Gas 6. Lightly grease a 12-hole muffin tin.
In a large bowl, mix flour, desiccated coconut, sugar, almonds, baking powder, orange zest, bicarbonate of soda and salt.
In a medium bowl, whisk together coconut milk, orange juice, olive oil and vanilla extract. Pour into the flour mixture and stir until just blended. Transfer to the prepared muffin tin.
Bake 15 minutes in the preheated oven, until a knife inserted in the centre of a muffin comes out clean. Turn onto a wire rack to cool before serving.
These muffins came out moist n yummy! The orange zests really brightens n gives a tangy oomph to the coconut base.
Instead of oil, I melted margarine n used twice the amt of what was called for bcos the dessicated coconut really drinks up all the liquid in the wet mix.
The best part: no need to grease paper cups as the coconut contains enough fats to ensure muffin does not stick to cups.
- 23 Jul 2014
made it as one big cake and it was just as lovely and i used tropical smoothie instead of orange juice , very rich and moist
- 20 May 2014
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