Among my family members, there is only one name we are permitted to call each other – monster! Miranda is the potato chip monster. Elijah is the sweets monster. Nick is the cookie monster. No seriously, he can eat an entire pack of Chips Ahoy by himself and not gain a pound – mutter, mutter! I’m the sweet bread monster. I bake between 1-3 times a week, because I ALWAYS crave a sweet after-dinner snack. I’ve convinced myself that having a homemade baked good handy keeps me out of trouble. Or does it? Anyway, this past fall, I went on a baking spree, making loaf after loaf of banana bread, apple bread and pumpkin bread. Then came the muffin series – blueberry, banana and plain. Recently, I set out to make oatmeal muffins using the same basic muffin recipe from my Better Home and Gardens New Cookbook 12th edition that I purchased back in 2003. Despite the fact that I have several cookbooks and have access to scores of recipes online, that cookbook is my go-to cookbook. Since becoming vegan, I’ve been modifying recipes from it so I can continue to enjoy my favorite sweet breads.
As I mentioned earlier, I planned to use the basic muffin recipe, make it vegan and add oatmeal to it. I changed the recipe quite a bit: used spelt flour instead of all-purpose, used coconut milk instead of cows’ milk, used pink Himalayan sea salt instead of table salt, aquafaba instead of an egg, and then I decided to substitute the cooking oil with coconut oil. I’ve used nonorganic coconut oil before, but the organic form smells just like coconut as soon as you take the lid off the jar. Oh, my goodness! The smell nearly did me in! It persuaded me to add coconut flakes to my muffins!
So I ended up basically creating a recipe for Coconut-Oatmeal Muffins! Here’s how.
“Delicious!” was Elijah’s response when he tasted them. Preparing food that my family enjoys is one of the simple pleasures that I have an opportunity to experience with every meal I make!
Yields 12 muffins
1/3 cups spelt flour
3/4 cup rolled oats (I used old-fashioned this time but will used rolled the next).
1/3 cup oatmeal
1/3 cup sugar (I’m going to make them using coconut sugar soon).
2 teaspoons baking powder
1/4 teaspoon salt (I used pink Himalayan sea salt).
3 tablespoons aquafaba
1 cup coconut milk
1/4 cup melted coconut oil
- Combine the dry ingredients, including the oats and coconut, and create a well in the center for the wet ingredients.
- Combine the wet ingredients – coconut milk, aquafaba and melted coconut oil. Remember, the coconut oil will attempt to return to a solid once it hits the cold milk, so you might have to heat the wet mixture in the microwave for a few seconds.
- Pour the wet mixture into the well of the dry ingredients, and gently fold the batter to increase your chances of ending up with rounded-top muffins instead of pointy-top muffins.
- Fill each greased or lined muffin cup 2/3 full.
- Bake at 350 for 18 minutes.
There are numerous recipes online for strawberry compote. I simply took about 7 strawberries, hulled them and added 2 tablespoons of strawberry preserves to a sauce pan and cooked on medium heat for about 7 minutes. You can use any flavor of preserves or jam to make your compote
P.S. I replace other oils with coconut oil in recipes from time to time. I know . . . I know, it contains saturated fat, but there are SO many health benefits of using coconut oil, that I feel the health benefits outweigh the saturated fat issue. I’m not a physician, so don’t take my word for it, but here’s Dr. Oz’s words on it. Here’s another short video discussing the health benefits of using coconut oil.