And I’m back! Quicker than I thought too. This morning was spent in the kitchen, trying to “vegan-ise” a recipe my mom has been making for years. The result: simple muffins that you can flavour in any way you’d like. Throughout my childhood, my mom often made us apple and cinnamon muffins early in the morning for our lunchboxes, which shows how quick and easy this recipe is.
Today I’ve made apple pie inspired muffins (similar to what my mom used to make) and yummy, fudgy dark chocolate peanut butter muffins.
Both muffins have the same base, which is really easy to make – just mix the following ingredients together thoroughly:
350g all-purpose or cake flour
15ml baking powder
250ml plant milk of your choice (I used almond milk)
2 chia eggs (30ml of chia seeds mixed with 90ml water – let it sit until the seeds become gelatinous and thick)
100ml coconut oil
1 teaspoon vanilla extract
For the apple pie inspired muffins, finely chop one apple, a handful of pecan nuts or walnuts, and a handful of cranberries. Preheat the oven to 180 degrees Celcius. Grab yourself a big bowl, wooden spoon, kitchen scale and measuring jug. Weigh out all your base ingredients and mix them all together until well combined. Add in the apples, nuts and cranberries and fold them into the mixture.
Line your muffin tin and scoop mixture until them so that they’re three-quarters full. Pop them in the oven for just fifteen minutes.
The chocolate muffins are slightly different – there are the added ingredients of 75ml of cocoa for a dark chocolate taste, plus extra milk to thin the mixture, and dark chocolate chips
Add the cocoa in with the flour and other dry ingredients so that it’s mixed in properly – you don’t want little pockets of cocoa when you bite into the muffin. Mix everything together – I found that the mixture was quite a bit thicker than the other muffins because of the cocoa, so add in milk until the mixture is thin enough. Once again, either line or grease your muffin tins and pour the mixture in. Bake for 15 minutes.
Drizzle some peanut butter over the top of the muffin once cooled (if that’s your thing) or enjoy them as they are – delicious and chocolatey, with a brownie-like consistency.
I hope you enjoy making these recipes, they’re super easy and quick and a really nice vegan alternative to ordinary muffins.
See you soon!