I'm back! After a long and impromtu break from blogging (uni work calls), I'm back with a healthy, dairy free, egg free, vegan muffin recipe. It can also be nut-free if you use a different oil. What's great is that you can switch around the spices to make these whatever flavour you like.
Recently I started an instagram of my own dedicated to all things health, fitness and nutrition. You can find me here. So far there is a lot of selfies (oops). But i'm trying to branch out share more foodie based posts. Although, I did do a full day of eating on my story featuring one of these lovely, little muffins.
Scroll down for the recipe and the 'how to' if you're looking for some healthy muffins. This recipe made 7 muffins. Yes, 7. That's such an awkward number, right. So I would suggest just making 6 and adding a little more mix to each one. Each muffin comes to 205 calories, 5.1g of fat, 37g of carbs 3.4g of protein and 5.5g of fibre (based on 6 muffins). They make the perfect little snack and on-the-go breakast with a protein smoothie or something alongside.
Recipe
Flaxseed egg - 15g (1tbsp) with 3tbsp of water - leave to set for 10mins.
200g rye flour
5g spices (ginger, cinnamon, nutmeg)
5g baking powder
50g sultanas
20ml groundnut oil (sub for other oil/melted butter)
15g golden syrup (can sub for maple syrup/agave nectar)
2tbsp of vanilla extract or sf vanilla coffee syrup
1 cup of water
Icing - 1tbsp of icing sugar + water
How to:
Mix the dry ingredients (flour, spices and baking powder).
In a seperate bowl mix together the wet ingredients.
Mix together.
Add the flax egg and sultanas.
Bake in the oven Gas mark 6 (180°C) for 25-30mins.
When cooled add the icing.
Thanks for reading! Enjoy :)
Welcome back! These look so yummy! Thank you for sharing.
ReplyDeletePinar | www.beautybakingbella.com