Blueberry muffins, vegan

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Original blog posthttps://spatulagoddess.com/2016/05/07/pattys-vegan-muffins-2-0/

Time required: 30 min

Yields: 12

Ingredients:

  • 188 grams organic sprouted spelt flour
  • 25 grams granulated Splenda
  • 60 grams red palm oil + 4 oz water
  • 5 grams baking powder
  • 5 g ground cinnamon
  • 4 grams pure vanilla extract
  • 4 g organic lemon extract
  • 10 g ground flax seed + 1.5 oz warm water
  • 150 g frozen blueberries

Instructions:

  1. Pre-heat oven to 176°c or 350°f.  Generously grease the muffin tin.
  2. Whisk warm water into the flaxseed and let stand 10 min.
  3. In the mixing bowl, combine Splenda, red palm oil, water, vanilla, and lemon extract.
  4. Add flax seed sludge to the wet mixture and beat until combined.
  5. In a separate bowl, stir the baking powder into the spelt flour, then add gradually to wet mixture.
  6. Stir in fruit.
  7. Bake 24-26 minutes.

 

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