These vegan coconut maple bacon muffins are not only delicious but also a great way to experience the crispy taste of bacon without any animal products. They are perfect as a snack or dessert.
My favorite donut at Brammibal’s, a 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 coconut maple bacon muffins of course! Let their delicious taste surprise you!
What do you need for the coconut maple bacon muffins?
- Flour
I like to use spelt flour 630 for baking, but you can also replace it with all-purpose flour 450 or 505.
- Coconut sugar
I particularly like using it, but it can also be replaced with regular granulated sugar, raw cane sugar, or brown sugar.
- Coconut milk
I always make sure not to use coconut milk from Thailand since I heard about the mistreatment of monkeys for the harvest.
- Coconut chips
You can find coconut chips in the dried fruit section. For the Coconut Bacon Muffins, I use the thin white ones. There are also thicker ones with a brown edge, but they didn’t work as well.
- Liquid Smoke
Liquid Smoke is a liquid made from smoke condensate obtained during the smoking process. It can be used in recipes to give food a smoky flavor. It has a very intense flavor, so we want to use only a small amount.
How do you serve the coconut maple bacon muffins best?
These muffins are at their best when served fresh, as the coconut bacon is crispy then. It absorbs moisture on the glaze and becomes a bit stale over the course of the day or overnight. If you plan to serve the muffins later, store the coconut bacon in an airtight container, the glaze too, and the coconut bacon. Then quickly assemble them just before serving.
You can also replace the coconut bacon with a freshly prepared batch.
COCONUT MAPLE BACON MUFFINS
Ingredients
- 200 g flour
- 75 g coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 tsp vanilla
- 240 ml coconut milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 50 g coconut flakes
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid Smoke*
- 2 teaspoons maple syrup
- 70 g powdered sugar
- 1 tablespoon coconut milk
- extra powdered sugar for dusting
Instructions
- Preheat the oven to 180°C/ 375° Fahrenheit, but put a baking sheet aside. You'll need that to prepare the coconut bacon.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Mix flour, sugar, baking soda, salt and vanilla well and mix the coconut milk, plant oil and apple cider vinegar well. Then pour them both together and stir until just combined.
- Line a muffin pan with 12 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 25 minutes, take the muffins out and and put the sheet with the coconut flakes in. Set a timer to 3 minutes, and check on them. Do they look like they golden and crispy? Then take them out and let them cool off. Do they look like they still need a minute? Turn the oven off, leave them in and watch, because they can go from done to burnt in a second.
- Let muffins and coconut bacon cool off.
- Right before serving, apply frosting and coconut bacon to the muffins and dust them with powdered sugar.
