Cacao and berry breakfast muffins (HEALTHY)
Course: Breakfast Servings: 12
Prep time: 10 min Cook time: 20 mins
Difficulty level: Easy
VEGAN
CAN BE GLUTEN FREE
Author: Jennifer Sargison
This is my go to breakfast when I’m really busy or if I just fancy something sweet but also healthy.
I also eat them as a sweet snack, chopped in half with a layer of nut butter on each half, a bit like a banana bread but a lot healthier.
As they are made using spelt flour they can go crumbly after a couple od days but they do freeze really well. I usually freeze half and we eat the other six over 3-4 days for snacks and breakfasts and they are okay for this amount of time before they start to taste a little dry and stale.
Ingredients
Wet Ingredients
1 cup plant milk
5 tsp apple cider vinegar
1 1/2 tsp vanilla paste/essence
3 tbsp nut butter (almond or cashew work nicely as they are creamy and less overpowering in flavour than peanut, if you love peanut butter then this will be fine too)
Dry Ingredients
2 cups spelt flour- Spelt flour is not suitable for anyone with a gluten intolerance, but you can use your favourite GF flour instead - it works just the same.
4 tsp baking powder
1/2 tsp cinnamon
1 cup xylitol (sugar alternative, can sub for caster or coconut sugar)
1 cup blueberries (Fresh or frozen)
2 cherry and cacao Love vegan by Jennifer bars , chopped into tiny chunks
Method
Pre-heat the oven to 180C and prepare a muffin tin with 12 muffin cases
Add the wet ingredients to a bowl and whisk them together until combined
Add the dry ingredients to another bowl and stir until combined
Add the we ingredients to the dry ingredients and mix until combined
Fill each muffin case 3/4 full with the mixture
Bake for 20 minutes or until the muffins have risen well and are golden. They should be firm to touch or if you want to test with a knife simply insert a knife (or skewer) into the middle of one of the muffins and if it comes out clean then they’re done)
Leave them to cool for 10 minutes in the tins before placing them on a wire rack to cool completely.
NOTE : You may notice that the muffin cases might stick to the muffins as you unwrap them. This may happen because of several reasons, firstly there’s not a lot of fat in the muffins so this can cause them to stick. Other reasons may be because the muffins haven’t cooled completely or the cases you have used are quite thin (some cases feel more like paper) causing the mixture to stick.
I use a higher quality muffin case, they are a little more expensive, but not too much. Own brands tend to sell very cheap cases and middle of the range and the middle of the range work perfectly as they are a bit thicker.
If you find they are sticking then leave them to rest overnight and they almost always come out easier the next day…if you can wait that long!
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)