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.
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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.
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| Servings | Prep Time |
| 6muffins | 10minutes |
| Cook Time |
| 15-20minutes |
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Ingredients
- 110g wholemeal/spelt flour
- 3tbsp presoaked chopped dates
- 1tbsp custard powder
- 1medium bananamash
- 1tsp vanilla bean extract
- 1 pinch sea salt
- halftin reduced fat coconut milk
- quartertsp baking powder
Instructions
- 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