Vegan desserts and treats don’t have to be any less scrumptious. This simple vegan recipe for pineapple coconut muffins is so delicious it will impress even your non-vegans loved ones.
Instead of using olive oil, this recipe has been made with the newest cooking oil on the market, Edward’s cold pressed canola oil.
- 125g wholemeal flour
- 50g coconut flour
- 75g sugar
- 25g shredded coconut
- 2tsp baking powder
- 1/2tsp mixed spice
- Pinch of salt
- 360ml non-dairy milk
- 60g Edward’s filtered canola oil
- 120g fresh pineapple, diced
- Preheat oven to 180 degrees and grease a muffin tin.
- In a large bowl, add the dry ingredients, giving it a quick mix.
- Whisk the non-dairy milk and oil together before adding to the dry mixture. Beat thoroughly until combined.
- Now stir in the pineapple cubes before transferring the mixture equally into six muffin portions.
- Bake in the oven for around 30 minutes until browned and a cocktail stick comes out clean.
“Cold Pressed Canola Oil is a healthier and more affordable substitute to olive oil with a higher smoke point, 50% less saturated fat, richer in Vitamin E and Omega-3 with a more balanced Omega 3 to Omega 6 ratio” explains Edward Garrow, Founder and CEO of Edward’s Oil.
Cold Pressed Canola Oil is the fastest growing vegetable oil in the UK and thanks to Edward’s Oil now has two chemical-free variations to try in Australia.
Made in NSW, Edward’s Oil ‘First Pressed’ has a subtle nutty flavour and Edward’s Oil Naturally ‘Filtered’ has a neutral taste for more versatility when cooking. Both oils have a high smoke point which makes them a kitchen essential for all baking, frying, roasting and everyday cooking. Equally, both oil types are delicious in salad dressings, dips, marinades or make the perfect finishing touch to a home cooked dish.
Edward’s Oil is available at Woolworths stores nationwide for $9.00 (750ml).