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Desserts / Sauces, Sides & Fingerfood

COCONUT MAPLE BACON MUFFINS

picuture of vegan coconut maple bacon muffins

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!

What’s the best way of serving the coconut maple bacon muffins?

The sweet fluffy 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.

COCONUT MAPLE BACON

By the way, these pictures were also my final project for the amazing food photography class with Kimberly Espinel 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.

PICTURE OF VEGAN COCONUT MAPLE BACON MUFFIN FOOD PHOTOGRAPHY
PICTURE OF VEGAN COCONUT MAPLE BACON MUFFINS FOOD PHOTOGRAPHY

COCONUT MAPLE BACON MUFFINS

Nina
Baking these fluffy, crispy vegan coconut maple bacon muffins yourself is quick and easy with my recipe and video tutorial.
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
cooling time 20 mins
Total Time 1 hr
Course Desserts, Recipes, Sauces & Fingerfood
Cuisine Fusion cuisine
Servings 12 Muffins

Ingredients
  

  • 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

Instructions
 

  • 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 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 20 minutes of muffin baking time, open the oven and put the sheet with the coconut flakes in too.
  • After the remaining 5 minutes, turn off the oven, take the muffins out and check on the coconut bacon. It might need another minute or two in the warm oven, but keep an eye on it, it burns easily.
  • Then let muffins and coconut bacon cool off.
  • Right before serving, apply frosting and coconut bacon to the muffins and dust them with powdered sugar.

Notes

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.
Keyword buffet, cake
Did you enjoy this recipe?A 5 star rating would mean the world to me and I always love to see your pictures on instagram @flymetotheveganbuffet
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