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Vegan Coconut Pandan Muffins

5 from 3 reviews

Fluffy vegan muffins with the fragrant flavors of pandan and coconut milk. Cake-like but not too sweet, with a moist, tender crumb.

Ingredients

Scale

Instructions

  1. Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle, resembling buttermilk).
  2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and 1/2 cup shredded coconut. In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract, then pour in the milk/vinegar mixture from earlier, stirring to combine.
  3. Add wet ingredients to the flour mixture, folding until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining 1/4 cup shredded coconut.
  4. Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

Notes