Vegan Jackfruit muffins

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. 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I am also linking this to Sundays on Silverado and Inspire Me Monday.

Ingredients

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

Method

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.

Bake for 18 minutes or until a toothpick inserted comes out clean.

Cool for 15 minutes. Serve with milk or chai.

Here are the link for the muffins we shared today. Thanks, Stacy!

• Dutch Apple Pie Muffins from Jolene's Recipe Journal
• Maraschino Cherry Muffins from Karen's Kitchen Stories
• Mini Peanut Butter Cup Muffins from Food Lust People Love
• Pizza Muffins from Palatable Pastime
• Small Batch Zucchini Blueberry Muffins from A Day in the Life on the Farm
• Sourdough Cinnamon Buttermilk Muffins from Zesty South Indian Kitchen
• Vegan Jackfruit Muffins from Magical Ingredients