These delicious muffins will be popular with family and friends, regardless whether they're vegans or not. They're quick, easy to make, and the recipe is refreshingly versatile. For example, those with a particular taste preference or dietary requirement can easily improvise with alternate ingredients: if you have a sweet tooth, add more jaggery or an alternate sweetener, or if you don't have any coconut cream, perhaps try almond milk instead. If the mixture become a little runny, just add more self-raising flour.
If you've never cooked with it before, jaggery is a product of the date palm tree and sugarcane. It's easily available at most Asian grocery stores.
Ingredients 225g copha
1 x 400ml can coconut cream
2 medium bananas
1 x 400 gram tin of pineapple pieces
1 cup desiccated coconut
1 cup grated or powdered jaggery
3 tablespoons soya yoghurt
3 cups self-raising flour
Small amount of olive oil (or any other oil) to grease the pan
After cutting the copha into small pieces, place into a food processor with the jaggery and blend thoroughly.
Add the mashed banana, desiccated coconut, soya yoghurt and coconut cream to the mixture and continue to blend.
Combine the self-raising flour to the mixture, adding extra almond milk or coconut cream if necessary.
After draining any juice, add the pineapple pieces and stir into the mixture.
Grease the muffin trays with olive oil and gently spoon the muffin mix into them.
Place the muffin trays in an oven pre-heated to 170 degrees celsius and cook for approximately twenty minutes or until the muffins are golden browned.