Indulge in these tea-infused vegan spelt muffins with blackberry coconut frosting. It’s the perfect recipe for on-the-go.
One of the best things I learned in postpartum was freezing food! Since then I always have a stash of muffins in my freezer at all times. At the time it served as the best snack for when I was hungry during breastfeeding. Now it serves as the best quick breakfast to give to my toddler when we are running late in the morning or when I simply can’t think of anything to give him.
Muffins are always a win for toddlers. For this recipe, I adapted an old muffin recipe using yogurt as the egg substitute. It’s a very plain recipe, so I wanted to attempt to give it more flavor by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like. I have yet to nail an awesome vegan frosting recipe and I can not pipe frosting to save my life. I think as a gift to myself one year, I want to take piping classes. Luckily this frosting looks pretty cool when it is simply spooned over the muffins. The taste of the frosting is very much dependant on the type of coconut yogurt you use.
My go-to flour is wholemeal spelt when it comes to baking, however, if you want completely gluten-free you can sub with buckwheat flour. The texture turns out less fluffy than with the spelt flour but it still works really well.
This recipe is, of course, vegan, low gluten, refined sugar-free, and dairy-free. Enjoy!
Vegan Spelt Muffins With Blackberry Coconut Frosting
Ingredients
- 2 cups wholemeal spelt flour
- 1 cup of coconut sugar
- pinch salt
- 4 tsp baking powder
- ½ cup grapeseed oil
- 6 tbsp coconut yogurt (plain)
- ½ cup herbal tea (strong)
- 1½ tsp vanilla extract
- FROSTING:
- 1 cup of coconut yogurt
- ⅓ cup cashews
- ¼ cup blackberries
- 1 tbsp maple syrup
- 1 tbsp coconut oil
Instructions
- Preheat oven to 200 C
- Make your tea by boiling some water in a kettle. Measure out ½ cups worth of boiling water and place two herbal tea bags into sit and brew. Allow to cool slightly before adding to the muffin mixture.
- In a bowl sift together your spelt flour, coconut sugar, salt, and baking powder. Mix to combine
- In a separate bowl add your oil, yogurt, herbal tea, and vanilla and mix very well until the yogurt has mixed through the mixture evenly.
- Pour your wet ingredients over your dry ingredients and mix together to combine. Do not over mix.
- Fold in your blueberries.
- Divide your mixture evenly in a lightly greased or lined muffin tin of choice.
- Bake for 15 to 20 minutes at 200 C or until a toothpick comes out clean.
- Allow to cool before adding frosting.
- For the frosting, place all frosting ingredients in a blender and blend until smooth
- Transfer to a container and place in the fridge to set for one to two hours, it should go a little hard. Spoon over muffins or pipe over muffins. Enjoy.
6.4.5
Craving more scrumptious breakfast recipes? Try making my vegan banana oat crepes. They’re the perfect dish for a decadent breakfast. Plus, this recipe is dairy-free, egg-free, sugar-free, gluten-free, and, of course, absolutely delicious. In addition to bananas and oat flour, my recipe calls for buckwheat flour, almond milk, maple syrup, salt, grapeseed oil, vanilla extract, and coconut oil to line the pan.
This recipe was republished with permission from Hazel and Cacao.
Recipe Name
Vegan Spelt Muffins With Blackberry Coconut Frosting
Author Name
Hazel and Cacao
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