Friday, June 6, 2014

Vegan & Low Fat Raspberry Coconut Mini Muffins

The great thing about vegan baking is that many of the store-bought cake/cupcake/muffin mixes (excluding most chocolate-based ones) can be made to suit a vegan lifestyle. Cutting out the eggs, butter and cow's milk also mean cutting out much of the fat. 

Take these mini muffins for instance, if I had made them according to the package instructions there would be an extra 63g of fat and almost 600 more calories. But by using my trusty vegan alternatives, these muffins are far healthier and just as, if not more, tasty whilst still retaining the lovely coconut and raspberry flavours. 


 Ingredients

1 Packet of Melinda's Gluten Free Goodies Raspberry Coconut Cupcakes
50g Unsweetened Apple Sauce (homemade or store-bought)
1/3 Cup (80ml) Lite Coconut Milk
2 tsp Orgran Egg Replacer
4 Tbsp Water


Directions

Preheat your oven to 160 degrees Celsius fan-forced
In a small bowl mix together the egg replacer and water until frothy
Add the egg replacer to a bowl with all the other ingredients and stir until well combined
Divide the mixture between the silicone moulds and place in the oven
Cook for 20-25 minutes or until a skewer comes out of the muffin clean
Transfer to a wire rack and allow to cool

Makes 24 mini muffins


Macros per 2 muffins

103 calories
3g protein
1.5g fat
22g carbs
8g sugar
2g fibre


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