![]() ![]() ![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended. Add sweet potato purée, maple syrup, almond butter, and egg to a large mixing bowl and whisk to combine. Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners). Adjust oven temperature to 350 degrees F (176 C) and line a standard muffin tin with paper liners. They even freeze well (in case you find yourself wanting to eat the whole batch in one day - we were tempted). Then peel away skin and mash in a mixing bowl (or food processor). And they pack well as an on-the-go snack. They are the perfect dessert for chocolate lovers. We saved the best for last: a sprinkle of chocolate chips for the perfect amount of melty chocolate in each bite! To keep these muffins whole grain and free from refined flours, we used almond flour and rolled oats! The result is fluffy yet fudgy muffins flecked with whole oats. Sea salt and vanilla are added to enhance the flavors, and we went with cocoa powder for a rich, chocolatey flavor. Then tahini is added for moisture while keeping the added oil content low. Then add bananas (spotty ones are best) to the mixing bowl and mash with a fork.īaking soda is added to help the muffins rise.įor sweeteners, we opted to keep this recipe refined sugar-free, using a combination of coconut sugar and maple syrup to achieve balanced sweetness and texture. I like to have a glass of almond milk or a cup of coffee along side my muffins.These muffins start with making a flax egg. In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes. Serve these Vegan Rhubarb Muffins for breakfast, brunch, or an afternoon sweet treat! Instructions Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written //. ![]() Take advantage of rhubarb while it is still in season! If you are a big muffin fan like me, I hope that you give these muffins a try. Tender, spiced vegan pumpkin pancakes that require just 1 bowl and 20 minutes to prepare. The sugar mixture adds a little extra something special to these muffins. 1-Bowl Chocolate Chocolate Chip Muffins (GF) Tender, fluffy, vegan chocolate chocolate chip muffins made in 1 bowl Naturally sweet, insanely delicious, and so easy to make. Touch device users can explore by touch or with swipe gestures. After the muffin batter gets scooped into the lined muffin pan, a cinnamon sugar mixture tops each muffin. When the auto-complete results are available, use the up and down arrows to review and Enter to select. What makes these muffins a little extra special is the topping. It's time to focus on all the other amazing seasonal produce that is now at my local farmer's market this month. I guess you could say that I went a little overboard with the rhubarb recipes and sadly I think that this will probably be my last rhubarb recipe for awhile. So far I have shared recipes for Strawberry Rhubarb Sangria, Rhubarb Butter, Strawberry Salad with Rhubarb Dressing, Rhubarb Crumb Bars, and finally Vegan Rhubarb Muffins. I have been taking full of advantage of rhubarb this season. Muffins are so easy to make and they make the perfect portable treat. I love baking all different types of desserts but if I had to pick one of my favorite things to bake it would definitely have to be muffins. These Vegan Rhubarb Muffins are a light, tender muffin bursting with slices of rhubarb. ![]()
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