Are you an endurance athlete, runner or cyclist and are looking for the perfect snack to give you enough energy to get you through those long strenuous workouts? These vegan egg free dairy free muffins are just what you need. They are packed with super fruits and nuts as well as good fats. Try them for yourself and you will understand what I mean. As well as being super healthy they are also very tasty. The following ingredients below will make 9 small muffins. Enjoy!
Ingredients
2 cups of mixed fruits,seeds and nuts-(blueberries,Raspberry,banana,almond,cashews and pumpkin seeds).
1 cup organic dairy-free spread
1/2 cup brown sugar
2 tablespoons egg substitute-mix with 6 tablespoons water
1 1/8 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/4 teaspoon cinnamon
1/4 cup shredded coconut
1/2 cup almond milk
1 tablespoon organic peanut butter
Method of cookery
Before you start anything turn on your oven on the baking setting to 300f.
1- Blend together the fruits and nuts until smooth and put to the side.
2- Cream the Dairy free spread, brown sugar, egg substitute, flour, baking powder, salt, cinnamon and coconut into a creamy consistency.
3- Blend together the almond milk and peanut butter.
4- In a mixing bowl add parts 2 and 1 and mix to a creamy consistency.
5- Add part 3 the milk and peanut butter blend and mix slowly and thoroughly
6- Get a muffin tray that holds up to a dozen muffins and grease the bottoms of each mold with olive oil that you are going to use.
7- Pour the mixture into the molds and place in the oven.
8- Bake for 1hr at 300f then bake for a further hour at 275f.
Enjoy!
Ingredients
2 cups of mixed fruits,seeds and nuts-(blueberries,Raspberry,banana,almond,cashews and pumpkin seeds).
1 cup organic dairy-free spread
1/2 cup brown sugar
2 tablespoons egg substitute-mix with 6 tablespoons water
1 1/8 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/4 teaspoon cinnamon
1/4 cup shredded coconut
1/2 cup almond milk
1 tablespoon organic peanut butter
Method of cookery
Before you start anything turn on your oven on the baking setting to 300f.
1- Blend together the fruits and nuts until smooth and put to the side.
2- Cream the Dairy free spread, brown sugar, egg substitute, flour, baking powder, salt, cinnamon and coconut into a creamy consistency.
3- Blend together the almond milk and peanut butter.
4- In a mixing bowl add parts 2 and 1 and mix to a creamy consistency.
5- Add part 3 the milk and peanut butter blend and mix slowly and thoroughly
6- Get a muffin tray that holds up to a dozen muffins and grease the bottoms of each mold with olive oil that you are going to use.
7- Pour the mixture into the molds and place in the oven.
8- Bake for 1hr at 300f then bake for a further hour at 275f.
Enjoy!
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