Pecan and date spelt breakfast muffins (vegan)

June 13th, 2016

Preparation: 20 minutes

Cooking: 25 minutes

Makes: 12 medium muffins, or 24 mini muffins

Ingredients:

240g white spelt flour (or a mixture of white and wholemeal)

130g dates chopped

190ml coconut milk or almond milk or other diary free milk.

small to medium bananas mashed (about 180g)

30ml of maple syrup

30g chia seeds

30g pumpkin seeds

50g pecans chopped

30g oats

60ml coconut oil melted

1 teaspoon of mixed spice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon of apple cider vinegar

Medium carrot finely grated (about 80g)

pinch of salt

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Instructions

Preheat your oven to 190˚C/gas mark 5/350°F.

Put the mashed banana in a big bowl with the carrots, milk, maple syrup, vinegar and vanilla extract  and melted coconut oil, mix well.

Mix the flour, bicarbonate of soda, baking powder, mixed spice and salt.

Add the dry ingredients to the wet ingredients and mix well.

Gently fold in the seeds, nuts, dates and oats.

Don’t over mix as this helps keep the muffins fluffy.

Place the mixture in 12 muffin tins.

Bake for about 25 minutes. You can test with a skewer and if it comes out with mixture on it bake for a few more minutes.

Cool on a cooling rack for about 5 minutes or so.

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