Quick Vegan Muffins

A recipe that can be prepared in just 10 minutes. While waiting for the muffins to bake, you can clean the kitchen, dance, and voilà, you already have the perfect sweet treat for all summer picnics and various gatherings.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 28 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 piece Banana, fresh

  • 180 ml Coconut milk

  • 1 teaspoon Vinegar, apple

  • 60 ml Oil, plant, coconut

  • 1 teaspoon Vanilla, extract, natural

  • 100 g Flour, Whole wheat

  • 120 g Flour, buckwheat

  • 70 g Sugar, turbinado

  • 2 teaspoons Baking powder

  • 0.5 teaspoons Baking powder

  • 1 cup Blueberry, raw

  • pieces Coconut milk

Steps

  1. Peel the bananas, mash them, and mix them with almond milk, apple cider vinegar, and coconut oil. In another bowl, mix the vanilla powder, spelt flour, buckwheat flour, coconut sugar, baking powder, rosemary, and baking soda.

  2. Add the wet mixture to the bowl with the dry ingredients and quickly mix everything together with a whisk to moisten and combine the ingredients. Slowly add the blueberries and gently fold them into the mixture.

  3. Pour or scoop the mixture into greased muffin molds (muffin tin cavities). Bake the muffins at 180 degrees Celsius for 26 to 28 minutes.

  4. Decorate the cooled muffins with coconut yogurt or whipped coconut cream and powdered blueberries.

Nutrition Information (Per 100g)

  • Calories: 175.15 kcal
  • Fat: 0.63 g
    • Saturated Fat: 0 g
  • Carbohydrates: 39.64 g
    • Sugars: 15.23 g
  • Protein: 3.65 g
  • Fiber: 3.9 g