Oatmeal coconut muffins without eggs and milk
12 servings
45 minutes
Eggless and dairy-free coconut oatmeal muffins are a delicate and aromatic treat, perfect for those following a plant-based diet. Their texture is airy with a slight moisture from the banana and coconut cream, while the coconut flakes add a delightful exotic touch. European cuisine has long been known for its baking experiments, and this recipe is a great example of how classic muffins can be adapted to a new dietary style. These muffins are excellent with morning tea or coffee and can also serve as a healthy snack throughout the day. Thanks to the natural sweetness of fructose, they have a soft, not overly sweet flavor, while the vanilla pod adds a subtle, refined aroma. They can be served as a standalone dessert or with plant-based cream and fresh berries.
1
Mix flour, fructose, salt, and baking powder with a whisk.
- Oat flour: 2 glasss
- Fructose: 1 glass
- Sea salt: 0.5 teaspoon
- Baking soda: 1 teaspoon
2
Grease the muffin pan with vegetable oil or prepare paper liners. Preheat the oven to 190 degrees.
- Rapeseed (canola) oil: 0.5 glass
3
Whip rapeseed oil with half a banana using a mixer, add coconut cream, and scrape a vanilla pod into the mixture.
- Rapeseed (canola) oil: 0.5 glass
- Bananas: 0.5 piece
- Coconut cream: 1 glass
- Vanilla pod: 1 piece
4
Make the mixer slower and add dry ingredients. Extinguish the soda in a tablespoon of vinegar. Thoroughly mix in the coconut flakes.
- White wine vinegar: 1 tablespoon
- Desiccated coconut: 0.5 glass
5
Distribute the dough into the molds, leaving about 0.5 cm to the edge. Send to the oven for 25 minutes. Check readiness with a wooden stick - it should come out clean after poking the muffin.
