Pomegrenate vegan muffins

 

My mother sometimes buys way too much food and I’m the one who have to use it.

This time, it was with pomegrenates. I like having them in savory meals, but I wanted to try using them in something baked this time, so why not in muffins?!

As you all know, I absolutely love using dates in the things I bake. Therefore, those muffins are refined sugar-free and made with unrefined flour too 😉

Trust me, they’re super tasty and moist! And feel free to put any other fruits you feel like in them, I’m sure it would be amazing too 😉

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RECIPE

Dry :

  • 2 cup spelt flour
  • 1 tsp baking powder
  • 1 tsp vanilla powder

Liquid :

  • 2/3 cup pomegrenate juice (approx. 1 pomegrenate juiced. Be careful to pass the juice through a sieve so you don’t have the grains from the pomegrenate in your muffins)
  • 1 cup plantbased milk
  • 2/3 cup unsweetened apple sauce
  • 1 tbsp tahini (or any other nut butter)
  • 1 tbsp melted coconut oil
  • 1 tsp apple cider

Grains from 1 pomegrenate

Grease a muffin pan (it makes approx. 8 muffins) with coconut oil, coat with flour and preheat your oven to 180c.

Put the dates and the water in a pan on medium heat. When it’s boiling, add the baking soda and stir to ‘’break’’ the dates. Let simmer a little bit until it looks like a date paste. Add a little bit of water if it looks too dry. Then, set the mixture aside.

Put all the dry ingredients in a large bowl and add the wet ingredients to them (including the date paste!). Add the plantbased milk slowly and check the texture as you might need less depending on the type of flour you used.

Stir until heavenly combined, but not too much and add the pomegrenate seeds that you previously tossed in some flour.

Put the mixture into you muffin pan and bake for approx. 20 minutes. A knife should come out clean!

Let cool a little moment and enjoy !

Coconut and raisins muffins

I absolutely love muffins!

Especially fluffy and healthy muffins, the ones you can eat for breakfast, as a snack or even for a lazy meal, why not?!

They’re full of fibre and energy and don’t contain banana, which is a great thing if you don’t have any ripe bananas at home but want to make muffin 😉

Oh and in case you doubted, they’re DELICIOUS! I wasn’t sure about the coconut and raisins combo, but it turned out amazing. The flavor of the lightly grilled coconut and the raisins is perfect.

Give it a try, you won’t regret it!

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RECIPE

  • 1 chia egg (1 tbsp chia seeds + 3 tbsps warm water)
  • Date paste (6 dates + 4 tbsps water)

Dry ingredients :

  • ½ cup oats blended into flour
  • 1 ¼ cup spelt/whole flour (I like using them together)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt

Liquid ingredients :

  • 1 tsp apple cider vinegar
  • ½ cup + 3 tbsps plantbased milk
  • 1 tsp liquid coconut oil
  • 1 tsp cinnamon
  • ½ tsp vanilla extract

 

  • ¼ cup raisins
  • ¼ cup shredded coconut

 

Blend the dates and the water to make the date paste. Prepare the chia egg by wisking the chia seeds and the water.

Put all the dry ingredients in a big mixing bowl, excepting the raisins.

Add all the liquid ingredients to the dry ones, as well as the chia egg and the date paste.

Combine everything and add the rasins. Mix until heavenly incorporated.

Put the batter in a greased muffins pan and sprinkle some more shredded coconut and raisins on top of them.

Bake at 180c. for 25-30 min, depending on your oven. Check if they’re ready with a fork that should come out clean.

Wait 20min. until putting them out of the tin (if your stomach can wait until that 😉 )

Date and chocolate muffins

Yes, I’m sharing with you a double chocolate muffins recipe.

Yes, they’re vegan, cruelty-free, refined sugar free and almost oil-free

And… YES they’re delicious!

I was sooo happy when I made them for the first time and saw how fluffy, chocolatey and moist they turned 🙂

The dates add the perfect level of sweetness and the chocolate chips bring them to an even higher level.

If you want a recipe to convince your relatives that vegan baking isn’t tasteless, bring them those muffins and you’ll see their reactions!

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RECIPE

-1 ¼ cups finely chopped dates

– 1 cup water

– ¾ tsp baking soda

Dry :

– ¾ cup whole wheat flour

– ½ cup oat flour

– ¼ cup + 2 tbsps cocoa powder

– 1 tsp baking soda

– 1 tsp baking powder

– ½ tsp salt

Wet :

– ½ cup oat milk (or other plantbased milk)

– 2 mashed ripe bananas

– 1 tbsp liquid coconut oil

– 1 tbsp nut butter

-1 tsp vanilla essence

– ¼ cup chocolate chips (optional, but it makes them more chocolatey !)

Grease a muffin pan (it makes approx. 9 muffins) with coconut oil and preheat your oven to 180c

Put the dates and the water in a pan on medium heat. When it’s boiling, add the baking soda and stir to ‘’break’’ the dates. Let simmer a little bit until it looks like a date paste. Add a little bit of water if it looks too dry. Then, set the mixture aside.

Put all the dry ingredients in a large bowl and add the wet ingredients to them (including the date paste!). Stir until heavenly combined, but not too much and add the chocolate chips.

Put the mixture into you muffin pan and bake for 20-22 minutes. A knife should come out clean!

Let cool a little moment and enjoy !