My favourite donut at Brammibal’s, the vegan donut chain, one of my favourite all-vegan places here in Berlin, was the coconut maple bacon one. They discontinued it, and while they have so many yummy vegan donuts to choose from, I kinda missed it little. So I wanted to make my own and decided for coconut maple bacon muffins instead.
I came across a really nice and easy coconut bacon recipe that fits well into the workflow of my recipe on one of my favourite blogs, Jessica in the kitchen. If you don’t know Jessica yet, you want to have a look at her broad range of easy and tasty vegan recipes. Everything I tried turned out great. The coconut curry recipe I already know by heart.
But first, you have to try my muffins of course!
The muffins are best enjoyed fresh, because the coconut bacon tends to become a bit stale when the muffins have been sitting all day or over night. When I want to serve them at a later point, I keep the coconut bacon in an airtight container and also keep a little of the frosting, then assemble them before serving.
Also, you can just remove the stale coconut bacon and replace it. The recipe makes enough coconut bacon, and in an airtight container in the fridge it stays crispy for days. You just have to make sure you don’t gobble it all up right away like me.
By the way, these pictures were also my final project for the amazing food photography class I took this summer. I wanted to make the best out of being furloughed and went all in. And now I’m starting to take the pictures I want to take. Hope you like my new style as much as I do 🙂
Btw, you can find these beautiful scales here.
Would you like to watch the video first?
Ingredients for the coconut maple bacon muffins
Makes 12 muffins, about 60 minutes, inactive time about 30 minutes
- 1 and 3/4 cups flour (200g)
- 3/4 cup coconut sugar (75g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp vanilla
- 1 cup coconut milk (240ml)
- 1/3 cup plant oil (80ml)
- 1 tablespoon apple cider vinegar
- 1/2 cup coconut flakes
- 1 teaspoon soy sauce
- 1/4 teaspoon liquid smoke
- 1 teaspoon maple syrup
- 1/2 cup powdered sugar (70g)
- 1 tablespoon coconut milk
How to make the coconut maple bacon muffins
Preheat the oven to 180°C/ 375° Fahrenheit, but put a baking sheet aside. You’ll need that for the coconut bacon.
Mix flour, sugar, baking soda, salt and vanilla well and mix cup of coconut milk, plant oil and apple cider vinegar well. Then pour together and combine quickly.
Line a muffin pan with liners and distribute the dough evenly. The muffin liners should only be about 1/2 to 3/4 full.
Bake for 25 minutes.
Combine the coconut flakes with soy sauce, maple syrup and liquid smoke, then spread them out on parchment paper on a baking sheet.
Stir powdered sugar with tablespoon of coconut milk into a frosting.
After 20 minutes of muffin baking time, open the oven and put the sheet with the coconut flakes in too.
After the remaining 5 minutes, take the muffins out and check on the coconut bacon. It might need another minute or two, but keep an eye on it, it burns easily.
Then let muffins and coconut bacon cool off.
Right before serving, apply the frosting to the muffins and top with coconut bacon before the frosting is dry. You can also dust some extra powder sugar on the coconut maple bacon muffins.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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