Raspberry Flax Vegan Muffins

Hey everyone! We're back from our honeymoon and I'm back to having time to bake!!! wooohooooooo!!!!! To celebrate I've made you some delicious muffins! (like you are surprised). Don't worry though I still have plenty of pictures to show you from all the wonderful places we ate while we were away, more of that to come this week!

For now I leave you with a recipe I adapted from Maple and Cornbread. Her muffins came out much prettier than mine though... and I've adapted the recipe to make it totally vegan (she uses eggs and honey in hers, I switched it up with flax eggs and strawberry agave nectar!! YUM!)

For her recipe go here.

Raspberry Flax Vegan Muffins
adapted from Maple and Cornbread

1 cup whole wheat flour
3/4 cup wheat bran
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
2 Tbs milled flax seeds plus 1/3 cup water (mix and let stand a few minutes)
1/2 cup wholesome sweeteners strawberry agave
1 cup almond milk plus 1 tbsp lemon juice
1/4 cup canola oil
2 tsp freshly grated lemon zest
1 1/2 cups fresh raspberries
2 tbsp raw cane sugar (turbinado)

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or pretty paper cups.

Mix whole wheat flour, wheat bran, baking powder, cinnamon, baking soda.

Whisk flax seed mix and agave in a medium bowl until smooth. Add milk, oil, lemon zest, lemon juice; whisk until blended.

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in the raspberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.


11 chews:

Jeanne said...

I love that platter! And the muffins look like they'd make a good and healthy snack. yum.

Glad to her that your honeymoon was a success--can't wait for pics! And that strawberry agave sounds yummy..I've never heard of it before.

Mags said...

Welcome back MRS. Steph! Great looking muffins there girl.

Natalie said...

Can't wait to see honeymoon pictures! and more wedding pictures!

Special K said...

So jealous of your strawberry agave! But the idea did get me to sautee blueberries for 2 minutes in agave, then blend them up for a filler for corn muffins to servie with a dried fig, goat cheese and leek frittatta!
Thanks for the muse!

Ann said...

Ahhh, the super-healthy baking is back:) Good for you, can't wait until I am inspired again!!! The strawberry agave looks intriguing.

Lo said...

These look so delicious... an healthy! I love that. Haven't seen strawberry agave, but I'll bet that's tasty.

Welcome bakc Steph and congratulations on your wedding. You look stunning :) And a delicious recipe to come back with too! :D

Glad you're back! And you brought us muffins. Delicious and healthy! Can't wait to see pics!

Evan B said...

Welcome back! I hope you had a great time on your honeymoon and ate lots of delicious food :) I just bought a bag of flax seeds and I am just waiting to finally try your flax meal trick for egg sub!

Glad to her that your honeymoon was a success--can't wait for pics! And that strawberry agave sounds yummy..I've never heard of it before.

Want more chow like what you just read? You can click to subscribe to the feed, follow me on twitter, or become a fan on facebook! Can't wait to see you there!
Copyright © 2012 :: steph chows ::.