So, after another long break here on Veggie num num, I have this simple & sweet little vegan muffin recipe to share. There’s been a bit of experimental baking in our kitchen lately. As our little Lu grows bigger and bigger, I’m having fun and at times going a little crazy, trying to invent new, tasty & healthy foods to feed her little growing body. Luckily she loves her food and is quite a happy little taste tester; just don’t give her baked beans!
These vegan muffins are made with coconut yoghurt, a super delicious dairy free ingredient that’s divine on it’s own or in cooking. Search for it in your local health food or whole foods store. If you enjoy eggs you can always swap out the chia gel for two certified free-range eggs if you prefer.
Muffins are a great sweet treat for young and old and these are something a little special with the rich dark chocolate and fresh raspberries. I’ve been baking a slightly healthier version with spelt, walnuts and bananas that I hope to share in the coming week. For now enjoy these beautiful and tempting sweet vegan muffins full of oaty goodness and the classic combination of raspberries and chocolate.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 33 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.3mg||0 %|
|Sodium 60.2mg||2 %|
|Potassium 93mg||2 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 25.8g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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