Vegan almond muffins are among my favorites for breakfast.
We Italians, the majority at least, love sweet breakfast. Dry cakes to soak in milk and cookies are inevitable in every Italian family.
To make sure taht homemade desserts, especially those for breakfast, are not only greedy but also nutritious and healthy, it is necessary to select the ingredients. I choose the best unrefined flours and sugars. The rest of the ingredients are all organic.
In this recipe, one of the keys are the salted almonds that contrast with the sweetness of flour and rice milk, as well as coconut sugar. Almonds are a source of antioxidants. Antioxidants protect against oxidative stress, responsible for aging and some pathologies. Antioxidants are contained mainly in the brown peel. Almonds are rich in magnesium that helps reduce blood pressure. Almonds are also rich in protein and fiber. Proteins and fibers increase the sense of satiety.
Nothing better than using these precious fruits in the preparation of healthy and tasty cakes. like these.
Vegan almond muffins: Ingredients
Makes 6-8 muffins
200 g (7 oz) brown rice flour, sifted
80 g (3 oz) cornstarch, cornflour
2 tsp organic baking powder
Pinch of sea salt
80 g (2 oz) coconut sugar
50 g (2 oz) whole almonds, salted
1 tsp organic vanilla “Bourbon” powder
150 (5 oz) dark chocolate chips
80 ml (3 fl oz) mild extra virgin olive oil
150 ml (5 fl oz) brown rice milk, hot
1 tbsp natural vegan yogurt
Vegan almond muffins: Method
- In a bowl pour all the dry ingredients.
- In another bowl, mix the oil, milk and yogurt.
- Pour the dry ingredients into the liquid bowl a little at a time and mix quickly.
- Pour the mixture into the muffin molds and bake at 180° (350°/Gas 4) for 20 minutes.