Caffe Latte and Apricot Vegan Muffins

Recipe by Indira

Tuck into these delicious mini bites! With a hint of Caffe Latte and the sweet Apricot Jam, your taste buds will be tingling! Not to mention they’re vegan AND gluten free!

Ingredients

Mixture

  • 4 Bananas
  • 180ml Coconut Oil
  • 10g Baking Powder
  • 6 tbsp. Solo Caffe Latte
  • 7g Bicarbonate of Soda
  • 400ml Koko Dairy Free Milk
  • 5 tsp. Vanilla Madagascar Syrup
  • 2 Betty Crocker Gluten Free Mix
  • 6 tbsp. Grated Desiccated Coconut
  • 10 heaped tbsp. Koko Dairy Free Yogurt

Topping

  • Grated Orange
  • 100% Apricot Jam
  • Desiccated Coconut

Recipe

  1. Preheat the oven to 180°C and blend all ingredients together (minus the topping).
  2. Fill the cupcake tray with individual cases and pour the mixture into each case.
  3. Leave the muffins to bake for 15-20 minutes (or until golden brown) and remove once cooked.
  4. Leave the muffins to cool down before layering with jam and sprinkling coconut and grated orange on top.

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