Eggless Butterless Vegan Coconut Muffin is a simple and tasty Muffin version that's eggless, butterless, refined sugar free - so it's all Vegan. These muffins are healthy with crunchy coconut flakes on top and you can easily serve these for breakfast or as a dessert too!
These muffins have jaggery added instead of refined sugar. Along with it I also used half quantity of brown sugar. I also wanted to experiment with just wheat flour and that comes out good as well.
The final muffins were so spongy and springing back when you press it down. It was surely low on sweetness and can make a great breakfast dish if you don't like very sweet muffins served for muffins. I have packed it for Konda's snack box and it surely got great feedback.
Vegan bakes are quite interesting as we use non dairy milk and in this case, I have used fresh coconut milk. Check other Vegan recipes.
Ingredients
These vegan coconut muffin uses fresh coconut milk. So it helps if you extract the coconut milk ahead before setting out to bake these muffins.
All purpose Flour - I have used regular all purpose flour, however, these muffins turn out good if using only wheat flour as well.
Sweetners - I have used half of Brown Sugar and half Jaggary. I am yet to try with completely jaggery, so I can't say how it will turn out.
Leavening agents - Both Baking Soda & Baking Powder are used. Since this is a vegan you will surely need both.
Making it Vegan - I have used thick Coconut Milk or as we call the first milk. If the batter is very thick you can use some of the second milk as well as needed.
Apple Cider Vinegar - This acid is important for the reaction to make this spongy.
Toppings - I have used toasted Coconut Flakes. You can also add toasted nuts along with these flakes if you want.
Instructions
Before setting out to bake these Vegan Coconut Muffin, make sure you have your coconut milk as its the most important ingredient to make this a vegan bake.
Great about 1/4 cup of coconut, toss on a hot pan to make it crispy. Keep aside.
Grind about 1 cup of chopped coconut, with 1 cup of water to extract thick milk.
Once done, add 1/2 cup water and extract the second milk. Keep both separately.
In the bowl, take the flour, add baking powder, baking soda, salt, brown sugar and grated jaggery.
Save some toasted coconut flakes for garnish and add rest. Combine everything well.
Now add the apple cider vinegar to the bowl and combine everything.
Add the first thick coconut milk. Gently combine to get a nice smooth batter.
If the batter consistency is not dropping, add some more of the second extract.
Line the muffin cups, fill in 3/4th of the cup. top with saved coconut flakes.
Bake in a preheated oven at 185 c for 20 mins.
Substitutions & Variations
Try using wheat flour completely for a healthier version.
I have used homemade coconut milk. However, you can use store-bought as well.
Use nuts along with coconut flakes for added taste and flavour.
Recipe
Eggless Butterless Vegan Coconut Muffin
Ingredients
- 1 cup All purpose Flour / Maida
- 1/2 cup Brown Sugar
- 1/2 cup Jaggery grated
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Baking Powder
- Salt a pinch
- 3/4 cup Coconut Milk add the second milk as well if needed
- 1 teaspoon Apple Cider Vinegar
- 1/4 cup Coconut Flakes
Instructions
- Great about 1/4 cup of coconut, toss on a hot pan to make it crispy. Keep aside.
- Grind about 1 cup of chopped coconut, with 1 cup of water to extract thick milk.
- Once done, add 1/2 cup water and extract the second milk. Keep both separately.
- In the bowl, take the flour, add baking powder, baking soda, salt, brown sugar and grated jaggery.
- Save some toasted coconut flakes for garnish and add rest. Combine everything well.
- Now add the apple cider vinegar to the bowl and combine everything.
- Add the first thick coconut milk. Gently combine to get a nice smooth batter.
- If the batter consistency is not dropping, add some more of the second extract.
- Line the muffin cups, fill in 3/4th of the cup. top with saved coconut flakes.
- Bake in a preheated oven at 185 c for 20 mins.
Nutrition
Archana Potdar says
Valli these muffins are amazingly delicious.
Varadas Kitchen says
I like your experiments on the muffins. Mildly sweet muffins are great for breakfast. P
Priya Suresh says
My kind of muffins, i can have some rite now.
anusia says
It a nice recipe. I will surly make this someday. May be in the coming Christmas. Thanks for sharing.
sneha datar says
These muffins are looking delicious and would to taste these.
Usha says
Eggless butterless sugarless muffins look good.
Pavani N says
Haven't tried jaggery in bakes yet, your description is sure tempting me to try these muffins 🙂
Priya Srinivasan says
Glad your experiments are turning out very delicious valli!!muffins look super delicious!!! Another Label Muffins:101 🙂
Chef Mireille says
I'm a fan of anything coconut - and these look so good!!!