Vegan-kiwi-muffins

Vegan coconut and kiwi muffins

Serve these deliciously chewy little vegan bakes at breakfast for the perfect start to your morning - great to grab for on-the-go eating!

By , 23 January 2019

(33 votes)

Vegan coconut and kiwi muffins
  • Cook: 40 Mins
    plus cooling

  • Serves: 12

Nutritional Info
Each 78g serving contains
  • Energy

    829KJ

    198KCAL

    10%
  • Fat

    7.1g

    med

    10%
  • Saturates

    3.1g

    med

    16%
  • Sugars

    14.8g

    med

    16%
  • Salt

    0.33g

    med

    6%
of your reference intake.
Typical energy values per 100g: 1063kJ/254kcal.
Ingredients
  • 1tsp baking powder
  • 225g self-raising flour
  • 150g caster sugar
  • 60g desiccated coconut
  • Zest 1 lime
  • 225g dairy-free coconut yogurt
  • 50ml rapeseed oil
  • 4 kiwis
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-cup muffin tray with paper cases.

  • In a large mixing bowl, stir together the baking powder, flour, caster sugar, desiccated coconut and lime zest.

  • Beat together the coconut yogurt and rapeseed oil. Stir the mixture into the dry ingredients, along with two of the kiwis, peeled and diced, until just combined.

  • Divide the mixture between the paper cases. Peel the other two kiwis and slice each one into six. Use one slice to top each of the muffins.

  • Bake for 25 mins, until a skewer pushed into the centre of the muffins comes out clean. Cool for 10 mins in the tin before turning out onto a rack to cool completely. Tasty on their own, they can also be served with a little extra coconut yogurt.