cooking Time
0:25
serves
12
preparation Time
0:10

Easy Vegan Berry Muffins

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!
This is a recipe by
Sweet Lancey
View all my recipes

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