Hello dear readers!
Hope you all had a wonderful weekend and that you soaked up some of that sunshine that came about on the weekend. I think I had a little bit too much sun on Saturday and am now sporting some severe sunburn marks resembling the colour of cooked lobster. I think I’ll stick to the shade for now ;p
After a weekend of eating to celebrate my last birthday in my 20’s which included one or two food comas, I thought I’d share a new recipe with you since I haven’t posted a recipe in a while. I’ve been experimenting with vegan muffins and vegan chocolate chips and wanted to make the perfect combination of a nutritious and hearty breakfast muffin but utilising some sweetness from some vegan chocolate chips I bought not long ago.
VEGAN WHOLE WHEAT SPELT CHOCOLATE CHIP MUFFINS
- 2 cups of whole wheat spelt flour
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- a pinch of salt
- 1-2 tsps of cinnamon
- 3/4 cups of almond milk (or any other type of soy milk)
- 1 tbsp of apple cider vinegar (to make a vegan buttermilk)
- 1 tsp of pure vanilla extract
- 1/3 cup of pure maple syrup
- 1/3 cup of coconut oil melted
- 1/2 cup of mini vegan chocolate chips
- Preheat your oven to 180 degrees Celsius.
- Line a muffin pan with muffin liners or lightly oil a muffin pan if you are making the muffins without the liners and set aside.
- Combine all your dry ingredients together in a large bowl: flour, baking soda, baking powder, salt, cinnamon and then set aside.
- In a smaller bowl, create your vegan buttermilk by adding the apple cider vinegar to the almond milk. Let it sit for a few minutes until it curdles.
- Add in the rest of the wet ingredients to the vegan buttermilk mixture: pure maple syrup and melted coconut oil.
- Mix the wet ingredients together and then pour the wet ingredients into the dry ingredients bowl. Be careful not to overmix the batter.
- Fold in the mini vegan chocolate chips into the batter.
- Fill each muffin cup about 3/4’s full using an ice cream scoop or large spoon.
- Bake in the oven for 20-25 minutes or until the muffin tops have browned slightly. I baked mine for 20 minutes as the muffins seemed to brown more quickly.
- Once the muffins have baked, cool the muffins on a wire rack.
I was really happy with how this recipe turned out, the muffin was slightly sweet from the hint of maple and the chocolate chips and the spelt flour gave it a nutty taste which I quite liked. A great on the go snack or something to have for breakfast when you don’t know what to eat.
I have been making a few variations of this muffin using mashed bananas for added moisture and sweetness which I have found works really well.
Definitely a recipe I will keep working on and experimenting with until I find the perfect balance but this experiment didn’t turn out too badly!
So readers, until next time!