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Vegan Berry Muffins

Vegan Berry Muffins

Ingredients

Ingredients

Ingredients

  • 75g Berries (blackcurrants, blackberries or blueberries)
  • 75g Self Raising Flour
  • 75g Wholemeal Flour
  • 45g Oatmeal
  • 1/2 tsp Baking Powder
  • 20g Cacao Nibs
  • 20g Hemp Hearts
  • 10g Chia Seeds
  • 35g Coconut sugar
  • 25g Coconut Oil
  • 200ml Soya Milk
  • 10 tsp Bonne Maman Blackcurrant Conserve

Tofu Cream

  • 100g Soya Yoghurt
  • 50g Tofu
  • 10g Honey
  • 5g Oatmeal
  • 2g Chia Seeds

Method

Method

  1. Place the paper cases into the 12 hole muffin tray.
  2. Place all the dry ingredients in a bowl.
  3. Warm the coconut oil in a bowl in the microwave for a few seconds until softened, add to the dry mixture with the berries and soya milk.
  4. Mix well with an electric mixer for about 30 seconds until well combined.
  5. Divide the mixture evenly between the paper muffin cases.
  6. Bake in a preheated oven (170°C Fan) for approximately 30 mins until brown and risen.
  7. Transfer the muffins to a wire rack to cool.
  8. For the tofu cream; put the yoghurt, honey, tofu, oatmeal and chia seeds in a food processor or blender and whizz until it forms a smooth cream mixture. Set aside.
  9. Using a teaspoon, scoop out the top of each muffin to make a small well in the centre, reserve the sponge pieces you remove.
  10. Place Bonne Maman blackberry compote/jam in the hole and replace the piece of sponge removed, pushing down firmly.
  11. Place a generous teaspoon of the tofu cream on top of each muffin and enjoy!

Cooks tips

Cooks tips

    Good to know

      Recipe by

      Joanna Sardella

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