This recipe I have been making for years. It is one of those ones that is all stained with drips of batter and smeared with syrupy fingers in the recipe book. It comes from a book called “Recipes from Shantivan, forest of peace” by Sara Albion (produced by the Brahma Kumaris World Spiritual University), given to me by a beautiful person I worked with once (hello Maeva!)
The recipe book is vegetarian and ‘incorporates the principles of non-violence and respect for all sentient beings’. I have adapted this recipe to be vegan by substituting coconut milk for the dairy – and because I am me I also used spelt flour instead of wheat, took out the sugar and added a little extra maple syrup. The recipe was already egg-free. It makes great little muffins for children: simple in flavour and easy to make with children too. They even work well with gluten-free flour.
I was a bit naughty this time and sprinkled the top with cinnamon sugar. It is the first time I have used sugar or grains for a playgroup morning tea this term. I didn’t eat these muffins this time because I am still on the GAPS diet (which is a diet for digestive health: grain/sugar/starch free) and I have been a bit slack lately and that lovely eczema is making a comeback on my hands and arms – so I had to rely on others to tell me what they taste like. Which was just as well because when I made them I forgot to make the flour self-raising so they were a little dense – but apparently still very moist … they got the thumbs up, anyway.
VEGAN APPLE, COCONUT AND PINEAPPLE MUFFINS
1 cup Self Raising white spelt flour
1 cup Self Raising wholemeal spelt flour
1/2 tsp bicarbonate soda
2 tbs coconut oil
1 tsp cinnamon
3 tbs maple syrup
1 cup coconut milk
extras – shredded coconut, diced apple, diced pineapple
(sorry no quantities here for the extras – just add as much as you think will be yummy!!)
cinnamon sugar (2 tbs raw organic sugar + 1 tbs cinnamon)
Mix dry ingredients. Add maple syrup, oil and milk and stir until mixture is smooth.
Add shredded coconut, diced apple and diced pineapple and mix well.
Pour into muffin tins and sprinkle with cinnamon sugar.
Bake in a moderate oven 20 – 30 minutes or until golden brown on top.