Breakfast

Red Raspberry Coconut Muffins (vegan) is for Breakfast, Snack.

Red Raspberry Coconut Muffins (vegan) takes 15 minutes to prepare.

Red Raspberry Coconut Muffins (vegan) takes 25 minutes to cook.

Red Raspberry Coconut Muffins (vegan) makes 12 servings.

The ingredients for Red Raspberry Coconut Muffins (vegan) are:

1C All purpose flour
1/2C Oat flour
1/2C white whole wheat flour
1/2t baking soda
1/4t baking powder
1t cinnamon
1/4C earth balance (or other margarine), softened
1T coconut oil, softened
1/4C coconut sugar
1/4C sucanat cane juice sugar
1 ripe medium banana
1/4C soy milk, light, plain
1t apple cider vinegar
1t vanilla
10oz. Frozen red raspberries

Optional: Oats, shredded coconut, ground pecans or walnuts for topping/garnish

Here is how you make Red Raspberry Coconut Muffins (vegan):

Makes 12 muffins or one loaf1. Preheat oven to 350. Line muffin pan with paper cups or spray with cooking spray.2. Sift or whisk flours, baking soda, baking powder and cinnamon in large bowl.3. Beat margarine with mixer until fluffy, add sugars beat again, add coconut oil and beat until creamy.4. Mix apple cider vinegar with soy milk, let stand a moment to thicken. 5. Add banana to margarine/sugar mixture, beat until smooth. Add vanilla and soy milk mixture, beat well.6. Add wet to dry and mix well with wooden spoon. Add frozen berries, gently folding in.7. Put into muffin pan evenly, (add toppings/garnish at this point if using) bake at 350 for 20-25 min, until toothpick comes out cleanNumber of Servings: 12Recipe submitted by SparkPeople user JASPERLOVE.

The nutritional information for Red Raspberry Coconut Muffins (vegan) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 161.0

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 127.1 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 2.1 g
• Protein: 2.6 g

The dietary needs meet for Red Raspberry Coconut Muffins (vegan) is Vegan