Name: Vegan Breakfast Muffins
Ingredients: 1/3 cup water; 2 tablespoons ground golden flax seeds; 3/4 cup milk; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; 3/4 cup spelt flour; 3/4 cup flour (all-purpose); 1/4 cup almond flour; 1/2 cup natural cane sugar; 1 tablespoon baking powder; 2 teaspoons Ceylon cinnamon, ground; pinch of salt; 1/3 cup coconut oil; 1 shredded apple; 1/2 cup sliced almonds; 1/4 cup chopped almonds; 2 tablespoons all-natural cane sugar; 1 tablespoon almond flour or all-purpose flour; 1 tablespoon coconut oil, melted; 1/4 teaspoon ground Ceylon cinnamon; 1/8 teaspoon ground cardamom (optional); 1 tablespoon maple syrup (optional)

Description

Make these delicious, healthy vegan breakfast muffins for a quick and easy start to your day. Pack with energy-boosting ingredients, an adorable package, and impressive health benefits; what can be better? It is one of my favorite ways to start my day.

Ingredients

Scale

1/3 cup water
2 tablespoons ground golden flax seeds
3/4 cup milk
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3/4 cup spelt flour
3/4 cup flour (all-purpose)
1/4 cup almond flour
1/2 cup natural cane sugar
1 tablespoon baking powder
2 teaspoons Ceylon cinnamon, ground
pinch of salt
1/3 cup coconut oil
1 shredded apple

STREUSEL Topping:

1/2 cup sliced almonds
1/4 cup chopped almonds
2 tablespoons all-natural cane sugar
1 tablespoon almond flour or all-purpose flour
1 tablespoon coconut oil, melted
1/4 teaspoon ground Ceylon cinnamon
1/8 teaspoon ground cardamom (optional)
1 tablespoon maple syrup (optional)

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Instructions

Preheat the oven to 400F
Make the Streusel topping by adding all the ingredients to a small bowl. Stir to combine and set aside. It might be helpful to use a fork to blend in the coconut oil.
In a small container, add milk and fresh lemon juice. This will curdle the milk, which will make these muffins fluffier. Add the ground flax seeds to the water and let it sit for a couple of minutes; finally, add the vanilla extract and water.
In a large bowl, add the dry ingredients: spelt flour, flour, almond flour, natural cane sugar, baking powder, cinnamon, salt, and shredded apple. Stir to mix.
Mix together the dry and curdled milk mixtures along with the coconut oil. Stir until just combined. Do not overmix, as this will create a tougher muffin. It’s ok if there are a few lumps.
Divide muffin batter equally into 12 muffin cups lined with cupcake liners.
Top the breakfast muffins with streusel topping.
Bake the Vegan Breakfast Muffins until done, 16-18 minutes. Check for “doneness” by inserting a toothpick into the Breakfast muffin; when it is pulled out, it should only have a few crumbs attached.
Remove from oven and let cool. The muffins should come right out of the liners when cooled.