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
SPELT MUFFINS
Tasty and healthful. They're very moist and will change your opinion about spelt! I often change the fruit I add to this recipe, depending upon what I have. Shredded carrot and raisin is a great combo, or crystalized ginger and pear, or apple walnut, etc. Recipe works well without the banana, too.
Provided by Veggie LuvR
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Mix all dry ingredients together in a large bowl.
- Add the eggs, applesauce or yogurt, vanilla, honey, and buttermilk to the mashed banana.
- Add the liquid ingredients to the dry ingredients and gently stir. Do not overmix.
- Combine the fruit and nuts with the batter.
- Fill oiled muffin cups 3/4 full.
- Sprinkle tops of muffins with additional flax seed meal and bake for 15-20 minutes.
Nutrition Facts : Calories 89.5, Fat 2, SaturatedFat 0.5, Cholesterol 31.6, Sodium 158, Carbohydrate 17, Fiber 1.3, Sugar 13.7, Protein 2.2
SUNSHINE MUFFINS
From the book "The Best of Pantry, from the editors of Harrowsmith Country Life." Posted as per request. Substitute poppy seeds for the sunflower seeds and grated apple for the carrots in these delicious muffins that can be tailor made for different tastes.
Provided by MarieRynr
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
- Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
- Makes 24 muffins.
Nutrition Facts : Calories 199.4, Fat 12.1, SaturatedFat 2.3, Cholesterol 23.2, Sodium 125.5, Carbohydrate 21.6, Fiber 2.2, Sugar 12.4, Protein 2.9
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