These muffins are delicious and burst with tropical fruit Jackfruit. These are vegan and are made with coconut milk and with shredded coconut. Every bite is rich in flavor of both exotic jackfruit and coconut. This recipe uses fresh jackfruit puree. The muffins are super soft and rich in flavor and aroma.
Muffins are easy breakfast on the go or snack and I made these muffins with my favorite fruit jackfruit. We usually make a kheer Chakka Pradhaman (jackfruit-coconut payasam or kheer) and I love that. I can enjoy that everyday if I get access to the fruit. I made these muffins with the inspiration from the kheer.
Years back, finding jackfruit in grocery stores, I mean fresh ones, will make me very happy. Nowadays I find the whole fruit in many grocery stores and sometimes in Costco. Sometimes my friends used to get me if they spot in the market. Last month, when I went to the near by farm, they were selling huge ones and got so tempted. I came home with a broad smile and of course with a huge, whole jackfruit! Cutting the jackfruit and taking the flesh from inside may be pain but the flavor of these fruit makes it all worth. But, my schedule was so crazy that I couldn't process it the same day as I got a perfect ripe one. In two days, the fruit was over-ripe. We enjoyed some and churned out our favorite childhood food that our mom made. We loved the muffins and they were amazing.
Since these muffins are made with fresh fruit, it is better to refrigerate them if planning to use them for a couple of days. Just warm them in the oven and enjoy as a fresh baked one.
All-purpose flour - 1.5 cups
Salt -1 /8 tsp
Brown sugar - 2/3 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Ginger powder - 1/8 tsp
Shredded coconut, unsweetened - 1/3 cup
Oil - 1/3 cup
Jackfruit puree - 1 cup
Coconut milk - 1/2 cup
Flax seed powder - 2 tbsp
Preheat the oven to 350 degrees. Add the coconut milk to flaxseed powder to gel. In a bowl, add the flour, salt, baking powder, baking soda, and ginger powder. Mix and set aside.
In another bowl, mix the brown sugar, jackfruit puree, flaxed egg, and oil.
Add the dry ingredients and mix to form a batter quickly. Add the shredded coconut and fold it in. Add this to limed muffin tins, about 3/4th of each muffin cavity.
Cool for 15 minutes. Serve with milk or chai.
Here are the link for the muffins we shared today. Thanks, Stacy!
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