Recipe from " A Runner in the Kitchen "
Good, healthy and vegan . These mixed fruit and poppy seed muffins are perfect for a healthy and carefree breakfast or snack. Even healthier thanks to Ruggeri Type 2 Soft Wheat Flour, a semi-wholemeal and unrefined flour .
Ingredients for 8 vegan muffins
- 300 g Ruggeri type 2 soft wheat flour
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3 tablespoons poppy seeds
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1 sachet of vanilla
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1 sachet of baking powder
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3 tablespoons of whole coconut sugar
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150 ml almond milk
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100 ml sunflower seed oil
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1 chopped apple
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1 pear chopped
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250 g chopped carrots
Procedure
In a large bowl, mix together all the dry ingredients: flour, poppy seeds, vanilla, baking powder and coconut sugar. In another bowl, mix together all the wet ingredients: milk, oil and chopped fruit.
Combine wet and dry ingredients, mixing well with a whisk or wooden spoon. If the mixture is too 'hard' to work, add a little more almond milk.
Pour the mixture into a silicone muffin mold or individual paper cups. Fill them 3/4 full because they will rise during baking.
Bake at 180° for about 20-25 minutes (test with a toothpick to see if they are cooked). Your vegan muffins are ready!
