While I have yet to master the art of baking, and have limited kitchen supplies in my little Hawaiian bungalow, these wholesome vegan treats turned out to be surprisingly delicious. They are not meant to be sweet-better as a breakfast food when your taste buds are less judgemental in an “I want sugar” kind of way.
Please bare with my use of mugs for muffin tins and funny measurements (again limited kitchen utensils). We enjoyed these for breakfast with some vegan butter spread and a little jam.
- 2 cups whole wheat flour
- 1/4 cup flaked coconut
- 1 tbsp. orange zest
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. honey
- 3 tbsp. ground flax seeds (you can grind whole seeds in a coffee grinder) mixed with 3 tbsp. water
- 1 tbsp. applesauce
- 1/4 cup water
- 1/4 cup soy milk
- 4 tbsp. orange juice
- 1/4 cup flaked coconut for sprinkling on top
Turn your oven on to 350 degrees. Butter or oil your mugs or muffin tins.
In a large bowl mix all the “dry” ingredients together. In another bowl mix all the “wet” ingredients. Slowly add the wet to the dry. Spoon batter into your mugs or tins, then sprinkle the tops with coconut.
Bake at 350 degrees until golden brown. I baked mine for 30 minutes because the batter was divided into only 4 large mugs. If you use a standard muffin tin, this recipe should make approx. 12 muffins and will only need about 20 minutes in the oven. You be the judge.