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Baking these fluffy, crispy vegan coconut maple bacon muffins yourself is quick and easy with my recipe and video tutorial.
5 from 1 vote
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


  • 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


  • 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.


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