Recipe: Light, fluffy blueberry and coconut muffins (vegan or non-vegan)

Unexpected 6.30am baking two days before my three (and final) exams of uni? Yep. And the result.. blueberry and coconut-y muffins! Vegan-friendly.

I feel like my recipes are really considerate of vegans. They’d like totally not bully them at school. I mean not that I ever got bullied, but kids can be so mean. My muffins aren’t. You should try them out.

Makes 8 small muffins

Ingredients

  • 160 g self raising flour
  • 1 tsp baking powder
  • 25 g dessicated coconut
  • 60 g sugar (50 g if having them with icing – picture below)
  • 120ml milk
  • 1 tsp apple cider vinegar
  • 80 ml oil
  • Vanilla
  • Chia seeds
  • Blueberries

Method

  1. 180°C.
  2. Measure the milk and add the vinegar. Wait a bit until it thickens a little (or at least when there’s obviously been some kind of change. If nothing happens, add a little more vinegar.)
  3. Measure the dry.
  4. Add the oil, vanilla and milk mixture.
  5. Fold in the blueberries.

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Notes:

  • Use this basic muffin recipe and make them whatever flavour you fancy! Lemon and lime, raspberry and milk chocolate, cinnamon sugar!
  • I just threw some chia seeds in there because they were lying around. Not necessary and not trying to make these all superfoody – I just like their squeakiness!
  • No need to toast the coconut for the inside of the muffin, but please do brown them a bit in a pan if sprinkling them on top! Not giving them toast is like not melting cheese that’s on a pizza.

 

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Recipe: Unbelievably lazy banana pancakes (vegan-friendly)

Let me rephrase, banana pancakes for unbelievably lazy people. Woo! I don’t know if I can even call this a recipe because they turn out different (differently?) every time, but they usually satisfy my bananary cravings. I have literally had them for breakfast before, cheekily doubled the recipe for dinner and they have definitely made me too full once or twice when I’ve eaten them for dessert and probably shouldn’t have had that earlier second helping of rice.

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You can do whatever you like with these: I’ve had them with fresh or stewed berries before, added a bit of yoghurt or (impatiently) let a square of dark chocolate melt on top – err yum! You could totally throw in some toasted nuts, dessicated coconut, fro-yo! Aaaaanything.

Makes 3 small pancakes – suitable for a second breakfast or dessert after a light (or, in my case, any) dinner.

Ingredients

  • 5 tbsp self-raising flour
  • 4 tbsp milk
  • 1 ripe banana (I like to keep it partially unmashed. I mean I would never say no to some caramelised banana chunks. Or sometimes, when I’m feeling really bananary, I mash about 3/4 and rip up the rest into the mixture.)

Method

  1. Mash the banana.
  2. Mix in the milk.
  3. Fold in the flour.
  4. Fry, pressing down a little, a little oil (coconut oil is the best because I love the nutty fragrance it gives!)

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Love a good healthy but actually nice tasting plate of food!

I know they don’t look like the fluffiest stack of pancakes with an action shot of maple syrup being drizzled over and the (in my opinion) not-always-called-for rashers of crispy bacon sat on top, but number 1: I don’t think they particularly need any sweetener if your bananas are ripe enough and you have some nice accompaniments with it. And number 2, you’re just gonna have to bear with me and my amateur picture-taking skills until I become a pro at using my currently under-achieving DLR, which isn’t fulfilling its full potential at the moment.