Easy Vegan Berry Muffins

cooking Time

0:25

serves

preparation Time

0:10

I know. You've been waiting for what feels like an age for this recipe. I'm sorry it took so long. After countless trials and disappointments, I have finally created a recipe for delicious, moist, refined sugar free, vegan cupcakes. The recipe uses date paste instead of sugar, linseed meal instead of eggs, and vegan butter instead of its dairy counterpart. The cupcakes are perfectly matched with my Vegan Chocolate Buttercream Icing.

Ingredients

160g hard coconut oil
3/4 cup medjool date paste
1 tsp ground vanilla beans
2 flax eggs (2 tbs flaxseed meal + 5 tbs warm water)
1 3/4 cup self-raising flour
2/3 cup soy milk
1 cup mixed berries

Instructions

Preheat oven to 170 degrees Celsius and prepare a cupcake tin with 12 medium cupcake wrappers
In a medium sized bowl using electric beaters, beat coconut oil until smooth
Add date paste and beat for 2 minutes or until well combined
Add vanilla beans and flax eggs and mix until smooth
Add flour and soy milk and fold into mixture
Pour batter into prepared cupcake cases
Bake for approximately 25 minutes or until the cupcakes are firm and well risen
Ice if desired, and enjoy!

Easy Vegan Berry Muffins

Ingredients

Instructions

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