Wednesday, August 17, 2016

Easy Vegan Marble Muffins

reading time: 1 min




When my former boss asked me to help with their office moving - what they meant was: make muffins as refreshment. So of course I agreed. Any reason to make muffins is a good reason!

And since this was quite short notice, I quickly brainstormed, and the first thing that came to my mind was: Marble Muffins! Which brought back some childhood memories because for some reason marble cakes remind me of the simple joys of childhood... just the basics: flour, sugar, "milk", "eggs", and chocolate. Yum!

These muffins are quick to make and also very quickly devoured :)

MARBLE MUFFINS

Preparation time: 35 mins
Main ingredients: flour, cacao powder, sugar
difficulty level: easy
makes: around 15 muffins
suitable for: vegan, lactose-free, wheat-free, nut-free, soy-free

Ingredients

200g raw cane sugar (or brown sugar)
6 tbsp flaxseed (or chia seeds)
340g spelt or wheat flour
6 tsp baking powder
240ml oil, neutral in taste (such as sunflower oil)
100ml soy milk or any other plant milk
2 tbsp cacao powder or carob powder
1/2 cup chopped dark chocolate (optional)

For a more healthy version of this recipe, see notes at the end of this post! 


Instructions

Preheat oven to 180°C / 356 °F.

Prepare your "flax eggs" (or "chia eggs") by mixing 6 tablespoons of ground flaxseed or chia seeds with 18 tablespoons of water in a small bowl, and setting it aside in the fridge.

In a mixing bowl, combine baking powder and flour. Whisk together the flax eggs with the sugar. Add oil and milk, and whisk some more. Using a hand held mixer, add the baking powder flour mixture to the liquids, and keep whisking until evenly combined. This is totally optional, but I also mixed 1/2 cup of chopped dark chocolate into the batter.

Divide HALF the batter between about 15 muffin liners (either grease a muffin tin, or line with parchment liners, or use silicon liners). You're going to think that the amount in each liner is tiny (and it is), but trust me, you don't want to fill them all the way to the top, as our muffins will rise significantly during the baking process!

Add cacao powder or carob to the remaining batter, and mix well. Divide between the 15 muffin liners. Again, the amount of batter will not seem enough, but it is!

The marbling part is not tricky at all. You'll simply take a small fork and gently swirl it all together a couple times. Easy peasy, right?

Bake for 15 - 20 minutes. Allow to cool, and enjoy!



NOTE:  
For a long train trip last weekend, my mom made a healthier version of my marble muffins, so I thought I'd share the recipe with you!

HEALTHY MARBLE MUFFINS
 
8 dates, soaked in warm water and blended
2 tbsp raisins
4 heaped tbsp coconut blossom sugar
6 tbsp flaxseed (my mom used 3 tbsp vegan egg replacer + 15 tbsp water)
340g wholegrain spelt flour
1 package (15g) baking powder
100ml cup canola oil
60ml soy milk
2 tbsp cacao powder or carob powder
pinch of salt

Mix, fill into muffin liners, bake and serve :)


Maisy



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