Vegan melon muffins

Melon muffins

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These muffins you can eat on any diet. They contain no gluten, lactose, eggs or sugar and are even vegan. I used melon not only to make the muffins themselves but also for the cream used for decoration.

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Vegan melon muffins
Melon muffins

Ingredients for melon muffins.

  • 300 ml melon puree
  • 1 tablespoon of lemon juice
  • 125 ml sunflower oil
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon of Xanthan gum
  • 1/4 teaspoon of salt
  • 100 g wholemeal rice flour
  • 1 teaspoon of soda
  • 60 g sorgo flour
  • 100 g erythritol

Melon cream:

  • 120 g erythritol
  • 120 ml melon puree
  • 200 g coconut butter of vegan butter
  • 1,5 tablespoon of potato flour
  • 100 ml water

How to make melon muffins.

Muffins: add erythritol, salt and oil to a bowl. Whisk for 3-4 minutes, preferably with an electric mixer. Then add the melon puree along with the lemon juice and continue mixing for 3 more minutes. At the end of mixing, add the baking soda, baking powder, xanthan gum and both types of flour.

Line the muffin tin with paper cups. Fill 3/4 of each cup with the muffin mixture and put the tin in an oven preheated to 180 degrees Celsius for 25-30 minutes. Once baked, allow the muffins to cool down.

Melon cream: put the melon puree, half of the water and erythritol into a pot. Boil it. Mix the remaining water with the potato flour in a cup. Pour the liquid from the cup over the boiling ingredients in the pot. Bring it all to boil and keep cooking for 2-3 minutes, while stirring constantly. Remove the melon pudding from the heat, cover with cling film and let it cool down.

Rub the coconut butter into a fluffy, creamy mass and when done, add the pudding in small batches. Fill a confectionery sleeve with the melon cream and squeeze the cream onto the top of each muffin. Let the muffins chill for some time in the fridge.

Vegan melon muffins
Melon muffins

Good to know when making melon muffins.

From the amount of ingredients provided in the recipe above, I made 12 muffins.

Before the pudding was added to the coconut butter, I first mixed the butter in a food processor for 6 minutes.

I used very sweet and ripe Galia melon.

On my Instagram I added some photos on which you can see what these muffins looked like inside when they were cut.

Are you looking for gluten-free desserts? If so, try our recipe for Rice pudding with strawberries.

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