Vegan Blackberry Coconut Lime Muffins

Vegan Blackberry Coconut Lime Muffins

For Social Media Breakfast 22, I decided to branch out into more accessible muffins. This was my first attempt at veganizing (that’s a word, right?) a baked good, and I used a mixture of vinegar and baking soda as my egg substitute.

To my surprise, this was one of the first flavours to go! The muffin is slightly tangy from the vinegar and the lime juice, but the sweetness of the blackberries cuts through it nicely. I find blackberry and lime to be a wonderfully matched flavour pairing, and decided to give it a bit of a tropical flair and some additional texture with flaked coconut. Next time, I may try one of my favourite flavour trios: blackberry, lime, and kiwi fruit. I’m not sure how well kiwi fruit would hold up to baking. Only one way to find out…

1 cup coconut milk

1 tbsp lime juice

3/4 cup grated palm sugar

1/2 cup canola oil

2 tbsp vinegar

2 tsp baking soda

seeds of one vanilla bean

1 tsp vanilla extract

1 to 2 tsp lime zest

2 cups all-purpose wheat flour

2 tsp baking powder

pinch of kosher salt

1 1/2 cups blackberries

1/2 cup flaked coconut, toasted

Preheat oven to 375ºF and line a 12-cup muffin tin.

Combine canola oil, coconut oil, palm sugar, vanilla seeds, vanilla extract, and lime zest. Whisk until it’s as light and fluffy as you can get it.

In a separate bowl, sift together flour and baking powder. Whisk in salt.

Mix together the vinegar and baking soda (this acts as a substitute for 2 eggs). Allow to get fizzy, then add to the liquid mixture and stir to combine.

Add liquid ingredients to dry ingredients, stirring until just combined. Stir in the blackberries and toasted coconut, reserving some for garnish.

Divide batter among muffin cups. Top each with a blackberry and a few flakes of coconut.

Makes 12 muffins.

Update: I’m thrilled to be included in the Sweet As Sugar Cookies link party!