Last night when my sugar tooth kicked in HARD, I spontaneously whipped up a couple batches of vegan raspberry mini muffins with coconut whipped cream. Since it was past supper time, and I am trying to keep my wobbly bits somewhat in check, I decided to make them über healthy (I’m talkin’ whole wheat, refined sugar-free, and low-fat). They turned out to be scrumdiddlyumptious—even my hubs and baby boo went to town on these!
Vegan Raspberry Mini Muffins with Coconut Whipped Cream
What you’ll need:
- 1 cup whole wheat flour
- 3/4 cup fresh or thawed frozen raspberries
- 1/4 cup maple syrup (or agave)
- 1/4 cup almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 can organic coconut milk
Preheat oven to 350 F. Lightly oil mini-muffin pan or use paper liners.
Place the strawberries in a blender and process until they are puréed. Add the maple syrup, almond milk, vanilla extract, and set aside.
In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add the strawberry purée, and then mix everything together. Fill mini muffin cups until they are 3/4 full. Bake for 10 minutes or until a toothpick comes out clean.
makes 12 mini muffins
Coconut Whipped Cream
Either refrigerate a can of organic coconut milk or place it in the freezer for an hour. This step is crucial (otherwise, your whipped cream will be runny and gross).
After taking your chilled can of coconut milk out of the fridge, turn the can upside down (so all the coconut liquid is at the top), and open it with a can opener. Drain the water at the top of the can until you’re left with straight up thick, creamy, coconutty goodness. Plop that ish in a blender, add a teeny bit of stevia (to taste), vanilla extract (to taste), and some berries (for a bit of color, if you wish), and process until fluffy and whipped. Easy peasy! Place a dollop of coconut whipped cream on each mini muffin, garnish with berries, and the EAT ‘EM UP! xoxo
Filed in: vegan food