1tsp of baking soda
1tsp of baking powder
1tbsp of flax meal + 3tbsp of water
200g coconut milk + 1tsp of cider vinegar
1/4tbsp of vanilla extract
50g olive oil or coconut oil
100g agave syrup
5tbsp of pineapple juice
1tsp of salt
+ 150g drained pineapple chunks
coconut cream from the can of coconut milk
20g of icing sugar
100g vegan margarine
80g icing sugar
1 vanilla pod (split the pod lengthwise into two halves and scrape them)
handfull of coconut flakes or dessicated coconut
Prepare coconut filling first and keep in the fridge until muffins are ready. Mix all the ingredients for coconut filling with hand or stand mixer. It should have a consistency of whipped cream. Preheat oven to 180′.
Start to prepare your muffins. Mix the flax meal with water and keep it on the side for 10 minutes. Combine all dry ingredients in a bowl. Take another bowl and mix the milk with cider vinegar. Milk should start to curdle. In the third bowl mix all the wet ingredients plus add your flax mixture. Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the pineapple chunks. Bake for 20-25 minutes until muffins are golden.
To make vegan frosting mix all the ingredients with hand or stand mixer until the batter is smooth. Keep in the fridge.
Let your muffins cool down for 30min-1h on the cake rack. Fill them with coconut filling using pastry bag. Make a whole with any pastry nozzle from the top and start stuffing up the muffin. Decorate your muffins with frosting and sprinkle with dessicated coconut. Keep in the fridge.