Raspberry Dark Chocolate, Oat & Coconut Muffins
So, after another long break, I have this simple and sweet little vegan muffin recipe to share. There's been a bit of experimental baking in our kitchen lately. As our little one grows bigger, I'm having fun trying to invent new, tasty and healthy foods. These vegan muffins are made with coconut yogurt, a delicious dairy-free ingredient. If you enjoy eggs you can always swap out the chia gel for two certified free-range eggs if you prefer. Muffins are a great sweet treat for young and old, and these are something special with the rich dark chocolate and fresh raspberries. Enjoy these beautiful and tempting sweet vegan muffins full of oaty goodness and the classic combination of raspberries and chocolate.
So, after another long break, I have this simple and sweet little vegan muffin recipe to share. There's been a bit of experimental baking in our kitchen lately. As our little one grows bigger, I'm having fun trying to invent new, tasty and healthy foods. These vegan muffins are made with coconut yogurt, a delicious dairy-free ingredient. If you enjoy eggs you can always swap out the chia gel for two certified free-range eggs if you prefer. Muffins are a great sweet treat for young and old, and these are something special with the rich dark chocolate and fresh raspberries. Enjoy these beautiful and tempting sweet vegan muffins full of oaty goodness and the classic combination of raspberries and chocolate.
- 1/2 cup water
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 2 tsp chia seeds
- 1 tsp pure vanilla essence
- 1/2 cup shredded coconut
- 2 cups un-bleached self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 cup coconut yoghurt
- 1/3 cup neutral tasting oil rice bran or sunflower are good
- 75 g dark chocolate (dairy free) roughly chopped into small pieces
- 125 g fresh raspberries (or frozen)
- 1/4 cup shaved coconut (optional)
- Carbohydrate 27.6266521052548 g
- Cholesterol 0.3125 mg
- Fat 3.620206249304 g
- Fiber 1.80234586129688 g
- Protein 1.11898666634115 g
- Saturated Fat 1.05292766659478 g
- Serving Size 1 1 Serving (53g)
- Sodium 60.2262916731114 mg
- Sugar 25.8243062439579 g
- Trans Fat 1.80312649995193 g
- Calories 144 calories
Step-by-step
- In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.
- Preheat the oven to 180°C and line a 12 cup muffin pan with paper muffin cases.
- Sift the flour and bicarbonate of soda into a large bowl, add the sugar, oats and shredded coconut and stir to combine.
- In a small bowl combine the coconut yoghurt with oil, chia gel and vanilla. Whisk until smooth.
- Add the wet ingredients to the dry and stir until just combined. Add the raspberries and chocolate pieces and stir through.
- Spoon a rough two tablespoons of the mixture into each muffin case and scatter a little shaved coconut on top if you desire.
- Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely.
- Serve dusted with icing sugar and a little extra shaved coconut. Or go all out and dollop on top some of that left over coconut yoghurt for something truly delish!
Substitution Mechanics
Replacing the chia gel with two certified free-range eggs alters the binding structure, yielding a higher rise due to albumin coagulation during baking. Chia seeds require exactly ten minutes in water to hydrate into a gel with a viscosity mimicking raw egg whites. Neutral oils like rice bran or sunflower maintain a clean flavor profile, whereas unrefined coconut oil introduces a pronounced aroma that competes with vanilla essence.Equipment Requirements
A standard twelve-cup muffin pan lined with paper cases prevents sticking and ensures even heat distribution across individual portions. Sifting self-raising flour with bicarbonate of soda aerates the dry components, preventing dense pockets in the crumb. Folding raspberries and roughly chopped dark chocolate gently into the batter stops the fruit from bursting prematurely and staining the entire mixture pink.Baking Parameters
Preheating the oven to 180 degrees Celsius creates the initial thermal shock necessary for proper leavening activation. Bake the batter for twenty minutes until the tops turn lightly golden and a wooden skewer inserted into the center emerges clean. Allowing the baked goods to rest inside the pan for five minutes solidifies their structure before transferring them to a wire rack.
