Vegan Coconut Muffin ~ Ener-G Replacer Baking Recipes

Next in the  series of Egg Substitutes, its going to be with EnerG and Coconut milk in place of eggs in baking. So for today it’s a vegan coconut muffin, with just the right amount of sweetness that it was perfect for a breakfast!
Though this can be completely baked with EnerG, I wanted to make it vegan and so used coconut milk instead of the regular milk. It was also a day when I was trying out couple of other bakes and I had to settle down with just enough muffins for us to enjoy.
As the other bakes were chocolates and even if it wasn’t my boys would not have tasted these. So it was left to Konda and Athamma to give their verdict. Athamma was very excited to taste something that was just right for her. Konda said she might need a bit more sweet for her taste. I decided this is something I would bake if I am baking it for Diabetics.

Vegan Coconut Muffins with Ener G Egg Replacer
Ingredients Needed:
All purpose Flour – 3/4 cup
Baking powder – 1/4 tsp
Sugar – 2 tbsp
Salt a small pinch
Ener G – 1/2 tsp with 1 tbsp water
Coconut Milk – 1/2 cup + 2 tbsp 
Oil – 2 tbsp
Coconut flakes – 2 tbsp
For topping
Granulated Sugar – 2 tsp
Roasted Coconut Flakes – 2 tsp
How to make Vegan Coconut Muffin
Extract thick coconut milk and keep it aside.
Grate fresh coconut and roast over hot pan till the moisture evaporates. You can even dry it in spurts of 30 secs in MW.
In a mixing bowl, add the flour, baking powder, EnerG mix, sugar, salt, oil and roasted coconut flakes. combine everything well.
Slowly add coconut milk and get a smooth batter. Do not over mix. If need be, add extra coconut milk to get a dropping consistency.
Line a muffin tray and fill up to 3/4th. Top it with flakes and granulated sugar.

Bake in a pre heated oven at 185 C for 10 – 12 mins. Check for doneness and bake for 3 more mins if required.

Notes:
This cake has to be consumed fresh and can stay refrigerated for a day. The cake is mildly sweet and can be compensated with little more if needed. However the topping of granulated sugar takes care of it.
However Athamma felt it was perfect for her taste as she never takes direct sugar. 

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20 comments

  1. Coconut milk in cupcakes sounds delicious. But only 2tbsp sugar — that is almost nothing Valli 🙁 Do you think adding more would affect the recipe?

  2. That is a very different from usual bakes :-). No chocolate and that feels different! I like the sugar sprinkled on top, it gives a nice texture and flavor to the muffins

  3. Thank you Suma, got this online..not checked it in stores yet…:)..

    PavaniSince the coconut milk has a natural sweetness to it, plus the fact that we sprinkle sugar on top, was enough overall. However as I said this was more diabetic friendly than kid friendly..:)

  4. I have mixed feelings about coconut. I love it as it is but can't tolerate in some dishes, while some coconut dishes and mithai are my favourite. Coconut milk in baked sounds interesting though have never tried

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