Description

Easy 30-Day Vegan Muffins: Keep the mix in the fridge for up to 30 days and bake fresh muffins anytime you want. Quick, simple, and perfect for busy mornings!

Ingredients

Scale

1/2 cup shredded coconut
1 tsp salt
1 tsp vanilla
2 1/2 cups wholewheat (nutty wheat) flour
2 1/2 tsp baking soda
125g raisins, nuts, dates, or a mix (I used half fruitcake mix, half chopped walnuts)
1 ripe banana, mashed (see tip below)
1/3 cup virgin olive oil
2 cups digestive bran
2 cups soy milk (or 1 cup soy + 1 cup coconut milk)

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Instructions

Add everything into a big bowl, one ingredient at a time, in the order listed.
Stir well until everything is mixed evenly.
Scoop the batter into muffin pans, filling each cup about ¾ full.
Bake at 180°C / 355°F for 25 minutes, or until a toothpick comes out clean.
Banana Tip
If your banana isn’t soft, pop it in the microwave for 30 seconds. It’ll mash easily and blend right in.

Fresh, warm muffins on demand, no extra work. Just scoop, bake, and enjoy.

Notes

Received the recipe from my sister, Suzanna. The Origin: From a friend – about 30 years ago)
Created, veganized, prepared, tried, and tested by Esme from SA Tasty Recipes, Saffas Daily Recipes and EsmeSalon Homemade Recipes