3 Quick & Easy Vegan Muffins

It's handy to have a muffin recipe for when you need a fun and tasty treat as a gift for a loved one or for a daily snack.

I have 3 easy recipes below. I bake one of these recipes every week. They are delicious with a cup of tea. They are all similar to one another which makes them easy to remember. I use spelt flour as it's higher in fibre but feel free to use plain flour. I also use coconut sugar but use whichever sugar you have. You can substitute nut milk instead of oil for a lower fat content. All recipes make 12 muffins.

CHOCOLATE AND BANANA

Preheat oven to 180c or 356f

Ingredients:

1 cup spelt flour

1/2 cup raw cacao

1/4 cup coconut sugar

1.5 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

pinch pink salt

4 very ripe bananas

3/4 cup nut milk or milk of choice

1/4 cup maple syrup

1/2 cup rapeseed oil or pure vegetable oil

1 tsp vanilla extract

Method:

1. Mash the bananas in a bowl

2. Add the coconut sugar and mix.

3. Add the vanilla extract, milk, oil and maple syrup. Mix together.

4. In a separate bowl sieve the flour, raw cacao, baking powder, baking soda, cinnamon and salt. Mix together.

5. Add the dry ingredients to wet and mix together.

6. Divide into 12 muffin or bun cases. I use reusable silicone cases.

7. Bake in a preheated oven for 15-20 minutes.

8. Let cool before removing from the cases. The muffins should be moist and delicious!

LEMON AND CHIA SEED

Preheat oven to 180c or 356f

Ingredients:

1.5 cups spelt flour

1/4 cup coconut sugar

1.5 tsp baking powder

1/2 tsp baking soda

zest 1 lemon

pinch pink salt

1/4 cup maple syrup

2/3 cup nut milk

1/3 cup rapeseed oil or pure vegetable oil

juice 1 lemon

1 tsp vanilla extract

2 tbsp chia seeds

Method:

1. In a bowl add all the wet ingredients. The maple syrup, milk, oil, vanilla extract and juice.