ABOUT THE RECIPE:
These Quick Coconut-Grape Muffins are vegan and oil-free. These delicious plant-based beauties feature a moist crumb with sweet surprise center!
Makes 12 Muffins
1½ cups plus 1 tablespoon whole wheat flour, plus more as needed
½ cup unsweetened shredded dried coconut
2 teaspoons baking powder
¼ teaspoon sea salt
½ cup packed vegan brown sugar, cane sugar, date sugar, or Sucanat
1¼ cups coconut nondairy milk beverage or nondairy milk of your choice
2 teaspoons vanilla extract
3⁄4 cup raisins
12 heaping teaspoons grape jelly
Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners. Put the flour, coconut, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the sugar and stir to combine.
Stir in the nondairy milk and vanilla extract to make a batter. Stir in the raisins and mix just until incorporated. If the batter seems overly loose, stir in a bit more flour, 1 tablespoon at a time. Don’t overmix or the muffins will be tough.
Fill each prepared muffin cup two-thirds full with batter. Make a small well in the center of the batter with a spoon. Spoon 1 heaping teaspoon of the jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.
Bake for 25 to 30 minutes, or until golden and a toothpick inserted in the side of a muffin comes out clean. Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for 20 minutes. Carefully remove the muffins. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.