Okey, I’m not a big fan of easter. Maybe it’s the fact that most of the easter chocolate contains milk so there isn’t much choice for me. I was a little sentimental yesterday and planned to hide some easter eggs for the Mr. to find around the house. But, me being me, I forgot to buy them….
Ow well, there is always next year.
These muffins aren’t really easter either, since they aren’t bunny or egg-shaped. But I think adding the turmeric for the yellow colour actually gave them a little ‘Easter’-feeling. So I’m posting them today.
I also seem to have a fondness for almond flour now a days, I’ve been using it a few times now. The kind I used was gluten-free, which sort of explains why they collapsed in the middle. I liked it, because it gives that ‘cup’-feeling, so if you want to turn this into an actual easter recipe, you can use some vegan buttercream to make a little basked and add a little chocolate egg. You know, just because you can 😛
What do you need (12 muffins)
- 136 gr. of almond flour
- 10 gr. of coconut flakes
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- pinch of salt
- 20 gr of chia seeds
- 90 gr. of cane sugar
- 2 tablespoons of lemon juice
- 1 cup of plant-based milk (I used almond)
- 15 gr. of vegan butter (melted)
- 1/2 teaspoon of turmeric
- Mix all the wet ingredients until the sugar is well combine. Leave in the fridge for at least an hour to allow the chia seeds so soak up as much liquid as possible.
- Mix all the dry ingredients and after that, mix in the wet ingredients and mix well.
- Line a muffin tray with papers and fill the cups about 3/4.
- Bake for about 25 minutes at 170 degrees Celsius.
- When they muffins are done, leave them to cool in the muffin tray for about 5-10 minutes if you’re serving them. Add a little chocolate and some grated coconut on top if serving with tea.