I just love soft baked goods! Cake, muffins, donuts, pie, you name it. But…, all these traditional versions usually contain a lot of butter, sugar, salt and white flour. Of course, this makes it taste so good, but in the end it is not so good for your body/ health to eat this a few times a week. That makes me enthusiastic and dedicated to create healthy versions of soft baked goods.

Since I had made several gluten-free sweet foods like black bean coffee brownies, sweet potato maple blondies and vegan banana coffee blondies lately, which fall all mostly in the bars and squares category, I realized I hadn’t made many gluten-free muffins yet. Most of my ‘healthier muffins’ recipes contain gluten or dairy.

I felt challenged this time to make muffins that agreed with many different diets. I ended up doing something with coconut and apple which are great tastemakers. For these muffins I focused on finding a good balance in spices, sweetness and moisture. Of course including my main focus that it has to be gluten-free, sugar-free, dairy-free and preferably vegan.

A great spice that balances great with sweet potato is speculaaskruiden. Earlier this year, sweet-potato-speculaas-muffins-2Steven from the Speculaas Spice Company had sent me over his vanDotsch speculaas kruiden to try. It is quite hard to find these spices here in Canada, so feel free to use cinnamon or cookie spices to substitute the speculaaskruiden. Or you can of course order them online at Steve’s store mentioned above.
The nice thing about speculaaskruiden is that it is a blend of almost 10 different spices including cinnamon, cloves, ginger and other great spices to give food an amazing kick in taste!

I decided to go with coconut flour, apple sauce,, raisins and maple syrup as main sweeteners in these muffins. I used a flax eggs to substitute real eggs (to make it vegan-proof). The dough asked some more liquid so I used almond milk for that. In end the I was totally satisfied with the batter and the outcome was even more surprising!

These healthy muffins came out slightly/ naturally sweet, little moist and well balanced spiced by the speculaas kruiden! The nutritional value is really good. They are rich in fiber, good fats, and they have a mix in quick and slow carbs.

They are great as snack in between your main mails, or have them for breakfast. They are gluten-free, sugar-free, dairy-free and vegan.

Print Recipe
Apple coconut raisin muffins
These apple coconut raisin muffins are a great snack when you have a coffee/tea break or you can even have them for breakfast! They gluten-free, sugar-free, dairy-free and vegan and therefor suit many different diets!
Course Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
muffins
Ingredients
Course Muffins
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees
  2. Combine the oats, flour, shredded coconut, baking power & soda, specualaas spices and salt
  3. Combine the apple sauce, syrup, milk and flax seeds
  4. Combine the wet and dry ingredients together and mix very well.
  5. Add the raisins and incorporate this in the dough
  6. Grease a muffin baking pan and add the dough into the cups (6)
  7. Top the muffins with some little slices of apple and optionally some shredded coconut
  8. Bake in oven for about 25 minutes until top feels firm and looks golden baked.
Recipe Notes

Alternatives:

  • Use honey to substitute syrup (be aware: not vegan)
  • Use 2 tbsp of brown sugar to substitute the syrup (not refined sugar-free)
  • Use 1 egg to substitute the flax seeds + 1/4 cup milk (not vegan)
  • Use whole wheat flour (light) to substitute the coconut flour (not gluten-free)
  • Use cinnamon or cookie spices to substitute the speculaas spices
  • Use regular milk to substitute the almond milk (may improve taste, but not dairy-free)

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Vegan Apple coconut raisin muffins
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