I got big Coconuts from a friend who came back from her hometown in Kerala. I have never seen such big coconuts and was very excited. The same evening I met a friend who is vegan. Every time I meet my vegan friends I get more inspired to work on vegan recipes. Therefore I thought of doing a Vegan coconut muffins for breakfast. Did a trial batch, modified the ratios and got the ratios right in the second trial.
I also consciously kept nutrition in mind while working on this recipe. As a mother of four year old, I want to balance taste and nutrition. These muffins are a wholesome breakfast for the kid, loaded with goodness of walnuts and raisins. Cardamom , banana and coconut add a distinct flavour. It was a delight when people did not believe that these moist and soft muffins had no egg
In north Indian cuisine the use of coconut is very minimal, in south India it is much more. I will no be exaggerating if I say that in south India coconut is used in cooking on a daily basis. After moving here I also started using coconut much more but not more than two a month. But I have learnt many ways of using coconut. Also, I have started making coconut milk at home.
As I became more confident with this recipe over a period of time, I also made it as a bread in a loaf pan. If you are baking it in a loaf pan it takes more time than muffins.
Try it in breakfast or as and evening snack. It is not very sweet and if you like you can drizzle a few drops of honey or maple syrup on it. For my family it is a quick and filling breakfast with a glass of milk.