Try these flavourful vegan muffins

 Whether you're a seasoned vegan, exploring the lifestyle, or looking for options to serve those with food sensitivities, this great vegan recipe is super easy to make.

“Dairy-free coconut milk kefir lends that slight tanginess to the batter you'd normally get from buttermilk, so you'd never know these moist muffins were vegan,” shares Tom Filippou, executive chef for President's Choice cooking school. “For the best texture, stir the batter just until the flour is no longer visible — overmixing crushes air bubbles, which results in dense muffins.”

Vegan Coconut Kefir Banana Muffins

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 12


( 2 cups (500 mL) all-purpose flour

( 1 cup (250 mL) granulated sugar

( 1 cup (250 mL) unsweetened shredded coconut

( 2 tsp (10 mL) baking soda

( 1 tsp (5 mL) baking powder

( 1/2 tsp (2 mL) salt

( 2 ripe bananas, mashed

( 1 1/2 cups (375 mL) PC dairy-free kefir probiotic fermented coconut milk

( 1/4 cup (50 mL) PC cold-pressed liquid coconut oil

( 1 tsp (5 mL) pure vanilla extract


1. Preheat oven to 350°F (180°C). Mist 12-count muffin tin with cooking spray; set aside.

2. Whisk together flour, sugar, shredded coconut, baking soda, baking powder and salt in large bowl. Set aside.

3. Whisk together bananas, kefir, coconut oil and vanilla in separate large bowl. Add to flour mixture; stir just until no white streaks remain.

4. Divide among wells of prepared muffin tin. Bake until tops are golden and toothpick inserted in centres comes out clean; about 30 minutes. Let cool in muffin tin for 15 minutes.

Chef's tip: To freeze muffins, let them cool completely on a rack, then transfer to an airtight container or resealable freezer bag and freeze for up to one month. For extra protection against freezer burn, you can wrap the muffins individually in plastic wrap or foil before placing in the container or bag. When ready to eat, thaw in the fridge overnight or microwave straight from frozen until warmed through, about 20 to 30 seconds.

Nutritional information per serving (1 muffin): Calories 212, fat 7 g (6 g of which is saturated), sodium 361 mg, carbohydrates 35 g, fibre 2 g, sugars 18 g, protein 2 g.