Easy Vegan Berry Muffins

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Easy Vegan Berry Muffins
Serves 12
I know. You've been waiting for what feels like an age for this recipe. I'm sorry it took so long. After countless trials and disappointments, I have finally created a recipe for delicious, moist, refined sugar free, vegan cupcakes. The recipe uses date paste instead of sugar, linseed meal instead of eggs, and vegan butter instead of its dairy counterpart. The cupcakes are perfectly matched with my Vegan Chocolate Buttercream Icing.
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 160g hard coconut oil
  2. 3/4 cup medjool date paste
  3. 1 tsp ground vanilla beans
  4. 2 flax eggs (2 tbs flaxseed meal + 5 tbs warm water)
  5. 1 3/4 cup self-raising flour
  6. 2/3 cup soy milk
  7. 1 cup mixed berries
Instructions
  1. Preheat oven to 170 degrees Celsius and prepare a cupcake tin with 12 medium cupcake wrappers
  2. In a medium sized bowl using electric beaters, beat coconut oil until smooth
  3. Add date paste and beat for 2 minutes or until well combined
  4. Add vanilla beans and flax eggs and mix until smooth
  5. Add flour and soy milk and fold into mixture
  6. Pour batter into prepared cupcake cases
  7. Bake for approximately 25 minutes or until the cupcakes are firm and well risen
  8. Ice if desired, and enjoy!
Sweetlancey http://sweetlancey.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Join my
VEGAN
MAILING LIST
Get your FREE Vegan Cookbook that I wrote PLUS a FREE Egg Replacement Guide!
JOIN TODAY
Sign Up
Subscribe to all my new recipes
Subscribe
Join 24K+ followers!