Tiffani's Vegan Fruit and Nut Spiced Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 cups oat flour1 cup whole wheat flour1/2 cup (unpacked) dark brown sugar1 teaspoon baking soda1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground clove1/4 teaspoon ground allspice(or 2 teaspoons apple pie or pumpkin pie spice - depending what you have on hand)1 large avocado (ripe)1 large banana (very ripe)1 cup plain soymilk1 teaspoon almond (or vanilla) extract - I prefer almond for this recipeAdd-ins:1/3 cup chopped pistachios1/4 cup sunflower seeds*(1/2 to 3/4 cups of any chopped nut will do)1/2 cup dried cranberries*(dried blueberries or cherries work equally well)1/2 cup dark chocolate morsels
Directions:
1. Preheat oven to 350 degrees F.
2. Lightly grease either 2-12 count muffin tins or 1-24 count muffin tin (I like coconut spray oil), or use baking cups if you prefer.
3. Sift together the oat flour, whole wheat flour, baking soda, salt and spices in a large mixing bowl.
4. Mix the chopped fruit and nuts into the dry ingredients, until well blended.
5. In a separate bowl, wisk together the soymilk and the brown sugar.
6. Mash the avocado and banana into the soymilk mixture until relatively smooth, some small chunks are preferred. *Do this step as close to last as possible to minimize browning.*
7. Combine the dry ingredients into the wet, and fill muffin tins 3/4 of the way up.
8. Bake at 350 degrees F for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Serving Size: 1 muffin
Number of Servings: 24
Recipe submitted by SparkPeople user MUFFINTOPTIFF.
1. Preheat oven to 350 degrees F.
2. Lightly grease either 2-12 count muffin tins or 1-24 count muffin tin (I like coconut spray oil), or use baking cups if you prefer.
3. Sift together the oat flour, whole wheat flour, baking soda, salt and spices in a large mixing bowl.
4. Mix the chopped fruit and nuts into the dry ingredients, until well blended.
5. In a separate bowl, wisk together the soymilk and the brown sugar.
6. Mash the avocado and banana into the soymilk mixture until relatively smooth, some small chunks are preferred. *Do this step as close to last as possible to minimize browning.*
7. Combine the dry ingredients into the wet, and fill muffin tins 3/4 of the way up.
8. Bake at 350 degrees F for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Serving Size: 1 muffin
Number of Servings: 24
Recipe submitted by SparkPeople user MUFFINTOPTIFF.
Nutritional Info Amount Per Serving
- Calories: 136.6
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 109.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.0 g
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