Delicious Vegan Spelt Muffins Recipes
DELICIOUS VEGAN SPELT MUFFINS
A delicious vegan muffin that is crisp and golden on top, dense and hearty inside, and totally addictive. This recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Tasty flavour additions to this basic muffin batter include: chopped sweet potato and dates, pear and walnuts, apple and cranberries, or whatever else may tickle your fancy.
Provided by Mandi_in_Toronto
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl. Stir banana mixture into spelt mixture just until dry ingredients are moistened; divide mixture evenly into 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 28 g, Fat 9.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 158.4 mg, Sugar 11.3 g
DATE SWEET POTATO SPELT MUFFINS (VEGAN)
A delicious, healthful vegan muffin that is crisp and golden on top, dense on and hearty on the inside, and all around addictive. The recipe is a recreation of my favourite muffins from a terrific vegan cafe in Toronto. Other tasty flavour combinations include: pear & walnut, apple & cranberries, or whatever else may tickle your fancy.
Provided by Manderava
Categories Breakfast
Time 28m
Yield 20 Muffins, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Combine the wet ingredients (mashed bananas and sunflower oil) in a bowl. Add the cane sugar and chopped dates. Set aside.
- Combine the dry ingredients.
- Bake at 375 for about 18 or until a toothpick comes out clean.
- It's normal for these to appear crispy and golden on top. That does not mean they are overcooked. The crispy top is part of what makes them so delicious!
Nutrition Facts : Calories 250.4, Fat 12, SaturatedFat 1.6, Sodium 197.5, Carbohydrate 34.7, Fiber 3.8, Sugar 17.9, Protein 3.2
HEALTHIEST TASTIEST VEGAN SPELT-WHEAT GERM-BANANA-DATE MUFFINS
These muffins are the tastiest little things. The good thing about them is that there is just the right amount of sweetness to them- like scones, which makes them more of a healthy afternoon (or any time) snack, rather than an oversweet desert. This recipe uses Stevia extract instead of sugar (to reduce the calorie count and to make them that much healthier), but if you do want to turn this into a dessert, you should replace it with 1 cup of sugar (raw demerara sugar, or evaporated cane juice.) Also, when making these muffins, if really makes a difference if you're ingredients are organic, especially the bananas, pitted bates, sunflower kernels, and rice milk (to an extent). But then again this rule goes for almost all cooking.
Provided by the_angel_effect
Categories Dessert
Time 53m
Yield 8-10 muffins, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180ºC and place 10 muffin "cups" into muffin trays in preparation.
- Measure out rice milk in a cup, add the vinegar, stir, and then set it aside to curdle.
- Mush bananas in a large mixing bowl. Add olive oil, vanilla extract, and rice milk mixture to them, and mix until combined.
- In a separate bowl mix together spelt flour, wheat germ, stevia, cinnamon, salt and baking powder.
- Add dry ingredients to the bananas and stir it all in until all the ingredients are just moistened.
- Stir in the sunflower kernels, and chopped dates.
- Scoop mixture with a big spoon, or just you're wooden spoon into the muffin cups until 3/4 full.
- Place muffin trays into the oven and bake for 23-26 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the trays, remove, and let them cool for 5 minutes+ on a cooling tray.
Nutrition Facts : Calories 394.8, Fat 26.9, SaturatedFat 3.6, Sodium 396.3, Carbohydrate 35.4, Fiber 6.1, Sugar 13.7, Protein 7.1
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