Chef: Brandi Doming; Vegan 8
Makes: 10 muffins
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
- 1 c + 2 T whole wheat pastry flour
- 1/4 c+ 2 T oat flour (I ground up my own oats for a rougher texture, just make sure to measure after grinding. Grind about 1/2 c regular oats into a fine flour and then measure)
- 3/4 c + 2 T organic sugar (I tried coconut sugar and it was not sweet enough with these measurements, so adjust accordingly if you use it)
- 1 1/2 t baking powder
- 1 T ground cinnamon
- 1 1/2 to 2 t roasted ground ginger (depending on how spicy you want it, regular ginger will work, it just won't be quite as spicy)
- 3/4 t ground allspice
- just under 1/2 t fine sea salt
- couple of T of crushed peppermint candies (optional)
- 1/2 c+ 1 T "lite" unsweetened coconut milk (or soymilk)
- 3 T applesauce
- 3 T almond butter
- 3 T blackstrap molasses (unsulphered will work too I'm sure)
- 1 1/2 t vanilla extract
- 1 1/2 T apple cider vinegar
- Pre-heat the oven to 350 degrees. Line a muffin pan with Reynolds Stay-brite liners...these work phenomenal and will not stick whatsoever. Paper liners may stick to the muffins.
- Sift together or use a mesh strainer to combine all the dry ingredients into a medium sized bowl.
- Whisk very well until thoroughly combined and no lumps remain. Stir in the peppermint candies, if using.
- In a small coffee mug, combine the milk, apple sauce, almond butter, molasses and vanilla and whisk well. Now whisk in the apple cider vinegar and immediately pour into the dry ingredients.
- Stir with a spoon just until combined, being careful not to over mix.
- Carefully spoon the batter into the prepared muffin pan, filling up 10 liners.
- Bake for 15 minutes, or until a few dry crumbs on a toothpick remain when inserted in the center of a muffin.
- Bake for 15-20 minutes. Mine took exactly 19 minutes with a few dry crumbs on a toothpick and were perfect. Do not over bake, or they will be dry!
- Let them cool for 10 minutes and then remove from the pan. It is best to let them cool completely, as they will be tender warm.
- Sprinkle crushed peppermint on top of the muffins once they have completely cooled.
- If you don't want to put any peppermint candies in the actual muffins, you can just sprinkle them on top after they have cooled completely after coming out of the oven. I did this with one of the batches and loved it! Just a touch of peppermint!
Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion! Hope you love the recipes! Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8 or share them on my Facebook page https://www.facebook.com/TheVegan8/