So here it is, another simple vegan muffin recipe, similar to the last but a little healthier and just as delicious. It is at the very least, a new recipe and might I add a pretty dang tasty little muffin recipe at that. They’re great as a lunchbox filler or simply as a mid morning snack for hungry bellies big and small.
Our little girl loves these; anything with banana seems to be a hit! So be sure to bake them for your kids, your family or anyone else close to your heart. There is such quiet joy to be found in preparing fresh baked goodies for those you love. It makes one happy and nourishes the soul.
I will be sharing more new exciting veggie meal recipes here on Veggie num num soon, I promise! It’s been a bit of a hard slog getting back here and finally I feel like things are falling into place. I’ve so many new recipes ideas to share and it feels fantastic to once again have the energy and time to get blogging!!
Stay tuned and I hope you all like the little facelift of the blog page.. a few things have been changed around and there are a couple more updates to come. As I’ve removed some sidebar elements be sure to let me know what you think especially if you’re finding navigation difficult. Any suggestions or feedback is always most welcome.
Note: I used a combination of coconut cream and homemade strawberry jam to keep these vegan muffins moist and lend a little extra sweet flavour. If you prefer, try swapping these ingredients for an equivalent measure of coconut yoghurt or, if you enjoy dairy, plan natural set yoghurt.
Preparation time: 30 mins
Makes 8 large or 12 regular sized muffins
- 2 tsp chia seeds
- ½ cup water
- 2 cups unbleached self-raising flour
- ½ tsp bi-carb (baking) soda
- 1 cup rolled spelt (or oats)
- ½ cup brown sugar
- 1 tsp pure vanilla essence
- ½ cup coconut milk*
- ¼ cup strawberry jam* (see not above)
- ¼ cup macadamia oil (or a neutral oil like sunflower)
- 2 bananas, mashed
In a small bowl combine the chia seeds with the water and set aside for at least 10 minutes until it forms a runny jelly like consistency similar to raw egg.
Preheat the oven to 180°C/356°F and line a 12 cup muffin pan with paper muffin cases, or like I did use a large muffin pan to make some jumbo muffins (recipe makes around 8).
Sift the flour and bicarbonate of soda into a large bowl, add the sugar and rolled spelt and stir to combine.
In a small bowl combine the coconut milk, strawberry jam, mashed banana with the oil, chia gel and vanilla. Whisk until smooth.
Add the wet ingredients to the dry and stir until just combined.
Spoon the mixture into each muffin case until ¾ full and top with a slice of banana if you like.
Place in the preheated oven and bake for 20 minutes until lightly golden and cooked through. Allow them to cool for 5 minutes before transfer to a wire rack to cool completely.
Serve dusted with icing sugar and/or a drizzle of strawberry jam.
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