Loaded Vegan Strawberry Spelt Muffins
Author: Vegan Insanity
Recipe type: Breakfast
Serves: 12
- 2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water, mixed together)
- 1½ cups spelt flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp cinnamon
- ½ cup coconut sugar
- 1 cup non-dairy milk (I used almond milk)
- ½ cup vegan butter (I used Earth Balance)
- 2 tsp vanilla
- 2 cups strawberries, diced
- Preheat oven to 400F and grease a muffin pan, or line with paper or silicone cups.
- In a large bowl, mix together the flour, baking powder, salt, cinnamon and coconut sugar.
- In a medium bowl, mix together the milk, butter, vanilla and 2 flax eggs.
- Add your liquid ingredients to your dry ingredients and stir until everything is combined well. Do not over mix.
- Fold in 1½ cups strawberries.
- Scoop muffin mix into your muffin pan, filling about ¾ of the way full. Add more diced strawberries to the top (the ½ cup you have remaining).
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow to cool for 10 minutes before removing muffins from pan.
*Use soy-free vegan butter to make this dish soy-free.
*Use soy, rice or hemp milk to make this dish nut-free.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/vegan-strawberry-muffins/
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