Vegan Breakfast Muffins

Summary

Ingredients

• 200 g spelled flour, fine
• 40 g cranberries, dried
• 50 g spelled flakes
• 70 g walnuts
• 40 g syrup, (aave syrup)
• 2 teaspoons tartar baking powder
• 50 g oil, neutral
• 1 pinch (s) salt
• 10 g soy flour
• 10 g water
• 1 teaspoon lemon juice
• 1 teaspoon vanilla powder
• 200 g milk substitute (almond drink)

Print Recipe Pin Recipe

Instructions

1. Place a paper case in each well of a 12-cup muffin tray.
2. Preheat the oven to 175 degrees top / bottom heat.
3. Grind the cranberries, walnuts and spelled flakes medium-fine.
4. Then add the remaining ingredients to this mixture and stir everything together.
5. Using two teaspoons, pour the batter into the muffin molds and bake for 25 to 30 minutes (chopstick test).
6. Let the muffins cool on a wire rack.
7. Tip 1: Instead of agave syrup, you can also use 75 g of sugar.
8. Tip 2: The muffins are not very sweet - so if you have a sweet tooth, increase the amount of agave syrup to 60 g (sugar 100 g).
9. And this is how it works with the Thermomix:
10. Crush the cranberries, walnuts and spelled flakes for 5 seconds at speed 8.
11. Weigh in the remaining ingredients and mix everything at speed 3 for 20 seconds.
12. Proceed as described above.