Preheat oven to 350 degrees F. Grease an 8-cavity mini loaf pan with coconut oil.
In a small bowl, whisk together the egg replacer and lychee juice. Let sit for about 5 minutes.
Drain the remaining lychee and place the fruit a in high-speed blender along with the; "egg" mixture, vegetable oil, maple syrup, matcha powder, ginger, and sea salt. Blend until smooth.
In a large mixing bowl, sift together the flour, cane sugar and baking powder.
Add the wet ingredients to the dry ingredients and stir until fully combined.
Fold in the coconut flakes.
Divide the batter evenly between the cavities in loaf pan. Bake in preheated oven for 23 minutes.
A quick and easy double chocolate muffin recipe created by @a_dancing_vegan check out the full Recipe on their feed and enjoy these chocolate lovelies yourself 😘
Healthy and delicious, these Gluten-Free Morning Glory Muffins are a wholesome and hearty breakfast! This easy recipe is vegan and allergy-free, loaded with carrots, apples, pineapple, coconut, raisins, and sunflower seeds! Moist, nutritious, and perfectly sweet, these muffins are great to make ahead of time and freezer-friendly for busy mornings and on-the-go snacks!
Gluten-Free Morning Glory Muffins (Vegan, Allergy-Free) https://wp.me/p4UrDz-8aC
(I don’t know if this blog is still active, but I hope you’re doing well, regardless!)
A slightly modified version of a recipe I found on a vegan cooking blog. It’s good for a quick meal, especially because you don’t have to be super precise with the measurements the way you would baking from scratch. Also, it’s great if you, say, have a texture issue with instant oatmeal but ended up with a lot of it somehow. (No points for guessing how I know that.)
1 packet instant oatmeal (whatever flavor you have on hand)
2 tbsp flour
¼ tsp baking powder
1 tsp neutral oil (I usually use vegetable or canola oil)
¼ cup milk or non-dairy milk (the original used water, but I like using almond milk because the protein makes the whole thing super filling)
Instructions
Dump all of the ingredients in a microwave-safe mug. Stir.
Microwave on high for two minutes.
If there are still damp spots, you can add 5-10 second increments until it’s cooked through.
Notes:
You can customize this recipe pretty much as much as you want. Dried fruit, maple syrup, cinnamon, whatever. Just mix it in before you microwave, and keep in mind that you may need to adjust cooking time if you go overboard.
You can measure the dry ingredients out ahead of time if it makes things easier. Honestly, the hardest thing about this is gathering the ingredients.