{Recipe} Orange and Coconut Mini Muffins

The weather has cooled down in my neck of the woods. The arrival of Winter heralds an abundance of luscious citrus fruits. Friends have presented us with backyard-grown lemons and limes. Country road-side stalls are bursting with mandarins.

Last week, we had a glut of oranges. The Tiny Vegans enjoy eating oranges, cut into segments. Mat and I add a peeled orange to our green smoothies. I decided to incorporate them into some baked goods: orange and coconut muffins.

Regular readers won’t be surprised when I mention that these muffins are perfect for lunch boxes! Eat a few in their freshly baked state, store some in an airtight container, and freeze the rest.



Quantity- 22 mini muffins

1 cup wholemeal self-raising flour

2 Tbsp dessicated coconut

1/3 cup raw sugar

3 Tbsp unsweetened applesauce

3/4 cup freshly squeezed orange juice (approx. 2 oranges)

1/2 tsp vanilla extract

Coconut chips for decoration


1. Pre-heat oven to 180C/350F. Grease a mini muffin tray or line the tray with paper cups. Alternatively, use silicone cups.

2. To a large mixing bowl, add flour, coconut, and sugar. Mix to combine.

3. In a small mixing bowl, combine orange juice, applesauce, and vanilla extract. There is no need to strain the orange juice – some pulp is ok.

4. Add the liquid ingredients to the dry ingredients. Mix well to combine the ingredients. Refrain from over-stirring the mixture. You don’t want rubbery muffins!

5. Spoon a metric tablespoon of batter into each silicone cup (or paper cup). Top each muffin with coconut chips.

6. Bake for 7-9 minutes.


We have been spending our Winter days playing in the sun:



baking with friends:


and enjoying warm bowls of porridge (oatmeal) on chilly mornings:



Each Monday, I feature a scrumptious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.



{Recipe} Raspberry and Pecan Muffins; Almond and Date Slice

I am posting 2 recipes today.

My sister is visiting at the moment and we have had an enjoyable weekend – lots of laughs and yummy food.

Raspberry and Pecan Muffins: 


Almond and Date Slice (no bake):


A couple of friends visited me recently -while Mat and the kids were away – and I wanted to serve something sweet for morning tea. I decided on muffins – quick to prepare, and suitable for freezing.

I scoured my pantry and fridge for muffin ingredients. I found raspberries and blueberries in the freezer. We had a good range of raw nuts.  Ultimately, I decided that pecans would complement raspberries. So, I whipped these up.

They were delicious, served with chai tea. One of my (non-vegan) friends ate two. That’s a good sign, right? I froze the rest for my children’s lunch boxes.

I made them again this weekend while my sister was visiting. They turned out beautifully. We enjoyed them with Kahlua soy lattes (Oh yum!).

Raspberry and Pecan Muffins

Quantity- A baker’s dozen (13)

You will need:

2 cups wholemeal flour

1/3 cup raw sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

12 pecan halves, chopped

1 cup + 1 tbsp non-dairy milk (I used unsweetened almond milk)

2 tbsp pure maple syrup (or rice syrup)

3 tbsp sunflower oil

1 tsp fresh lemon juice

1 tsp vanilla extract

3/4 cup raspberries (fresh or frozen), chopped

13 pecan halves (for decoration)


Pre-heat oven to 180 deg C/350 F.

If using frozen raspberries, remove from the freezer. Set aside.

Combine all dry ingredients, including chopped pecans, in a large mixing bowl. Mix well.

Combine all liquid ingredients in a small mixing bowl. Whisk ingredients with a fork.

Add wet ingredients to mixing bowl containing the dry ingredients. Mix with a spatula until ingredients are incorporated. Add raspberries, and fold in to the mixture with spatula:

Scoop batter into silicone baking cups. Place a pecan on top of each muffin:

Bake in oven for 12 mins, or until an inserted skewer comes out clean. Allow muffins to cool for 10 mins before removing from baking cups. Serve with chai tea or soy lattes, or your favourite beverage:


Here is my Little Baker (and yes, that is a Raspberry Disaster on the floor!):

‘Pick me up, Mummy’.


During the weekend, my mum prepared a slice that she adapted from a non-vegan recipe.

Almond and Date Slice (no-bake)

You will need:

200g of vegan plain biscuits (eg. Digestive biscuits)

500g date paste, store bought or home made

1/2 cup vegan margarine

1/2 cup flaked almonds

1/2 tsp cardamon

1 tsp cinnamon


Process biscuits in food processor until they form crumbs.

In a large saucepan, melt margarine, add date paste and stir.

Add almonds and spices, mix well.

Add crushed biscuits, mix well.

Spread mixture into a 9 x 11 inch baking dish. Place in fridge for approximately 30 mins.

Sprinkle a light coating of icing sugar over the top (optional).

Cut into diamond or square shapes.

Delicious on its own or…

We served ours with vanilla soy ice cream and slices of fresh strawberry:

Each Monday, I feature a delicious vegan recipe – one that is enjoyed by my own family. I hope your family enjoys it too.


{Recipe} Pumpkin Cupcakes with Coconut Frosting

In Winter, we were fortunate to harvest several pumpkins from our backyard vine.

During our search for pumpkin recipes, my daughter and I discovered Dreena Burton’s Pumpkin Cake. It was my first foray into using pumpkin in sweet recipes – and it was a huge success. The cake was moist, moreish and scrumptious. A new family favourite!

Today’s post is a cupcake and muffin version of Dreena’s pumpkin cake. This batch will give you decadent cupcakes for afternoon tea and (healthier) pumpkin and pecan muffins for the kids’ lunchboxes.

Quantity – 10 frosted cupcakes & 6 pecan-topped muffins

Recipe available here.

Read on for the method to make cupcakes and muffins.



Once the batter is prepared, scoop it into 10 silicone cupcake cups.

Coarsely chop 6 pecans.

Add the chopped pecans to remaining batter. Combine well.

Scoop the pecan batter into the remaining silicone cupcake cups.

Place a pecan on top of the cups that contain the pecan batter.

 Bake in a pre-heated oven 180 degrees C /350 deg F for approximately 12 -14mins (or until an inserted toothpick comes out clean).


 I iced the cupcakes with No-Butter Cream Frosting from Dreena’s fabulous book ‘Let Them Eat Vegan’. This frosting contains coconut butter and coconut oil. If you do not have access to this recipe, I would suggest using Dreena’s Macadamia Mallow Frosting instead. Click here for the recipe.

Serve frosted cupcakes for afternoon tea, with cups of coffee or tea.

Pop a muffin in the lunchbox for school.

The remaining muffins can be frozen.

If you make a combination of cupcakes and muffins, as I have, you will have frosting left over. You can store the remaining frosting in the fridge (as I do) to use for your next batch of cupcakes – or as a topping for pancakes. Alternatively, you can halve the ingredients in the recipe.


Each Monday, I will feature a delicious vegan recipe – one that is enjoyed by my own family. I hope your family enjoys it too. 



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