VEGAN MUFFIN

VIRGIN COCONUT OIL “L’Exotique”

This is really two recipes in one, since it can be varied to prepare delicious muffins, cakes, or petits fours, depending on the mould you choose. These muffins are vegan, gluten-free, lactose-free and are even made without eggs! 😊 Foolproof and surprisingly easy to prepare, they require no pastry know-how (no excuses) and are fun to make with the kids!!! Sublim’ organic virgin coconut oil adds a subtle note and makes these little delights fluffy. Ready, steady, grab your spatulas and aprons!

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Preparation : 15 minutes

Baking : 15 à 20 minutes

12 large or 24 small muffins

60 g chestnut flour

60 g cornstarch

80 g rice flour

60 g fine (or sieved) ground almonds

130 g apple compote (unsweetened or very low in sugar)

60 g sugar

80 g Sublim’ organic virgin coconut oil

11 g gluten-free baking powder

170 ml plant-based milk

pinch of salt

100 g red berries (blackberries, blueberries, blackcurrants, etc.)

Ustensils

mixing bowl

muffin tin or individual moulds

Préparation

Preheat the oven to 180°C.
In a mixing bowl, combine the flours, ground almond, salt and baking powder.
Add the apple compote, Sublim’ organic virgin coconut oil (in a liquid state warmed in the oven or under the tap), then add the plant-based milk.
Mix, then add the fresh or frozen red berries, depending on the season.
Grease the tins with Sublim’ organic virgin coconut oil and add the mixture.
Bake for 15 to 20 minutes depending on the size of the tins.

For a variation: replace the flours and starch with a mixture of 50% chickpea flour and 50% rice flour, and also add approximately 10 ml of plant-based milk for another very popular version!

Tip: if using a shop bought compote that it is a little grainy, use a hand blender to smooth for a creamier texture.

Soup, or puree?