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Vegan Oil Free Raspberry Coconut Muffins

Veganopoulous Vegan Oil Free Raspberry Coconut Muffins

Frozen raspberries were on sale last week so I picked up a big bag, got home and found another big bag in the freezer I’d forgotten about. Whoops. But when the freezer gives you frozen raspberries, you make raspberry baked goods.

I’m all for muffins because my kids are (so they claim) in a state of perpetual hunger. Like, the instant I sit down with a cup of tea they’re excavating the fridge. And I’m all KEEP THE FRIDGE CLOSED! from the other end of the house, because I have eyes in the back of my head and extendable ears. And then I hear all the kitchen cupboards opening and some anxiety-inducing rustling. So I figure a container of muffins on the kitchen table will at least spare me the whole “someone’s gonna drop my big jar of blackstrap molasses from up high and I’m gonna be pissed” feeling of foreboding. Veganopoulous Vegan Oil Free Raspberry Coconut Muffins

Okay, so enough backstory. These muffins are oil free (as in, I don’t add oil as an ingredient) which is the way I like to bake for snacks at home. I used aquafaba, taken from canned chickpeas. I wanted something quick, oil free and tasty that my kids could eat between meal times if they were staaaarving, with a piece of fruit or smoothie. Plus we’re going out tomorrow and these will be great for the lunchboxes. They’re nice and coconutty and would be even more so if you use coconut milk as your non-dairy milk of choice. You can also do that thing where you heat one up then have it with ice cream. Instant pudding!

Veganopoulous Vegan Oil Free Raspberry Coconut Muffins

 

 

Vegan Oil Free Raspberry Coconut Muffins
Print Recipe
An oil free vegan muffin perfect for lunch boxes. Aquafaba is used in place of oil or melted butter, making this a healthier alternative if you're watching your oil consumption!
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Vegan Oil Free Raspberry Coconut Muffins
Print Recipe
An oil free vegan muffin perfect for lunch boxes. Aquafaba is used in place of oil or melted butter, making this a healthier alternative if you're watching your oil consumption!
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Servings Prep Time
12 muffins 10 minutes
Cook Time
22 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat your oven to moderate (about 180C). Prepare your favourite muffin cups or tray. I used both silicon cups and a metal tray (when I ran out of cups) sprayed lightly with coconut oil.
  2. In a large bowl, sift the dry ingredients. In a separate smaller bowl, mix together the wet ingredients. My brown sugar was lumpy so for this instance I mixed the sugar with the liquids to break it all up.
  3. Combine the wet and dry ingredients but don't overmix-- just do the bare minimum to get everything combined.
  4. Gently fold through the raspberries. Fill the muffin cups/tray (you can sprinkle on some sugar if you like).
  5. Bake for around 20-22 minutes, checking at the 18 minute mark. My oven took 22 minutes. Remove to a cooling rack and enjoy!
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10

Vegan Oil Free Almond Pear Muffins

Veganopoulous Blog oil free almond pear muffins

I am linking this recipe up with Healthy Vegan Fridays, hosted by Kimmy over at Rock My Vegan Socks.

This is one of those recipes that came about because I was cleaning out the freezer and found stuff that needed to be used: pear sauce I’d made slightly too long ago in the past, just by stewing pears in a little water then pureeing without sweetener, and some almond meal.

When I bake muffiny kinds of snacks for the kids, I prefer to dial the oil way down and often omit it entirely. I’m not a fan of using margarines or the vegan butters in my cooking, instead opting for aquafaba or a pureed fruit.

The problem with this, sometimes, is that the resulting baked goods have Health Food Taste. And often, Health Food Texture. You know what I mean? Of course there’s nothing wrong with ‘health food’ but hhhnnngggghhhh if I was to be making muffins or cakes for guests I wouldn’t be using my oil free variations unless they were specifically requested!

Now, that’s not to say oil free baking sucks across the board. It doesn’t! And I’m pleased to say I was mighty happy with these oil free almond pear muffins. They’re nice and light with a bit of substance and are perfect snacks for my kids who are always hungry.

Veganopoulous Blog oil free almond pear muffins

Making the pear sauce was really easy. Get the overripe pears that you bought with every intention to eat but never did so now they have to be used TODAY. Peel, core and dice them, put them in a pot with a good splash of water, stick a lid on the pot and let them stew over a low to medium heat until softened. Let them cool a bit and puree.

Veganopoulous Blog oil free almond pear muffins

And that’s really it! Of course you can swap flavours around or use apple sauce instead, or whatever fruit puree floats your fruity boat 🙂

Vegan Oil Free Almond Pear Muffins
Print Recipe
An oil free vegan muffin perfect for breakfast or a light snack. Pear sauce is used in place of oil or melted butter making this a healthier alternative if you're watching your oil consumption!
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Vegan Oil Free Almond Pear Muffins
Print Recipe
An oil free vegan muffin perfect for breakfast or a light snack. Pear sauce is used in place of oil or melted butter making this a healthier alternative if you're watching your oil consumption!
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
18 mini muffins 15 minutes
Cook Time
20 minutes
Ingredients
Servings: mini muffins
Instructions
  1. Preheat your oven to a moderate temperature (about 180C).
  2. In a small bowl or mug, combine the ground flaxseed with the 3 tablespoons of water and set aside.
  3. Sift the flour in to a large bowl. Sift in the salt, baking powder, cinnamon. Add the almond meal and coconut sugar, sifting if you have lumps.
  4. In a separate smaller bowl, mix together the pear sauce and plant milk. Whisk in the flaxseed mixture so everything is evenly mixed through.
  5. Add the wet ingredients to the dry and stir to combine without overmixing. Spoon in to your muffin containers and top with some oats (or coconut or flaked almonds-- whatever you like).
  6. Bake at 180C (a moderate oven temperature) for approximately 20 minutes. Cool before eating! I used silicon cups and had to wait until they had cooled significantly, otherwise the muffins may split when removing from the cups.
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