Delicious vegan muffins
Easy muffin recipe, a result of a sunday afternoon healthy cake experiment. Its a recipe that can be changed and adapted. For example, flour is not easy to get hold of at this time (mid COVID-19) and so blended oats, ground almonds or a mix of flour blends would work. Plus these muffins went so quick a few days later I made more and forgot the baking powder, and they still worked fine. This time I had dates to sweeten, you can keep them chopped or you can soak and blend them with the coconut milk. Alternatively, cooked apple/apple sauce or an extra banana can be used to sweeten or even agace or tbsp maple syrup if you have.
Delicious vegan muffins
Easy muffin recipe, a result of a sunday afternoon healthy cake experiment. Its a recipe that can be changed and adapted. For example, flour is not easy to get hold of at this time (mid COVID-19) and so blended oats, ground almonds or a mix of flour blends would work. Plus these muffins went so quick a few days later I made more and forgot the baking powder, and they still worked fine. This time I had dates to sweeten, you can keep them chopped or you can soak and blend them with the coconut milk. Alternatively, cooked apple/apple sauce or an extra banana can be used to sweeten or even agace or tbsp maple syrup if you have.
Servings Prep Time
6muffins 10minutes
Cook Time
15-20minutes
Servings Prep Time
6muffins 10minutes
Cook Time
15-20minutes
Instructions
  1. Mix all ingredients together Place into individual moulds or cake cases Bake in preheated oven 200 degrees celsius for 15 to 20 minutes – golden brown/spring to touch Once cooled – optional brush with dairy free milk and roll or sprinkle on icing sugar and spoon on a little melted dark chocolate if you have it. Enjoy xxx