Vegan lucuma, spices and oat muffins - fat free, dairy free, egg free

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 148.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.2 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.1 g

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Introduction

This is a variation I made to the Blueberries flax muffins found in the sparkpeople cookbook :) This is a variation I made to the Blueberries flax muffins found in the sparkpeople cookbook :)
Number of Servings: 20

Ingredients

    2 cups rolled oat (I used organic oat)
    2 cups light soy milk (I used Natur-A)
    2 cups flour (I used organic all-pupose white flour)
    2 tsp baking powder
    1 tsp baking soda
    2 tsp salt (I used himalayan pink salt)
    2 tsp cinnamon, ground
    1/2 tsp nutmeg, ground
    6 Tbsp lucuma powder
    2 Tbsp chia seeds, grounded (use your coffee grinder)
    1/2 cup unsweetened applesauce (I use Applesnax organic)
    1 1/2 cup coconut palm sugar (you can replace by any sugar you want...)

Tips

You could add any fruits you want in this recipe


Directions

You'll need 3 mixing bowls and a small one

Preheat oven at 375

In the first bowl, mix the rolled oats with the milk. Let stand.

In the small bowl, mix the grouded chia seeds with water, so you have the volume of about 2 eggs. Let stand. (This mixture is called chia-egg. You can do the same with flax, but it will need to wait longer to tickens...)

In the second mixing bowl, mix all the 7 dry ingredients: flour, baking powder, baking soda, cinnamon, salt, nutmeg and lucuma.

In the last and bigger mixing bowl, mix the applesauce and sugar.

Add the chia-eggs in the applesauce/sugar mix and mix well.
Then add the oats/milk mixture and mix well.
Finally add the dry ingredients, a small part at a time.

do not overmix

put in a muffin thin with liners

Serving Size: 24 muffins, regular size

Number of Servings: 20

Recipe submitted by SparkPeople user ESPRITLIBRE.

TAGS:  Snacks | Vegan | Vegan Snacks |

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