Pear and Millet Vegan Muffins
Ingredients
- 2 1/4 cups spelt flour
- 1 cup raw millet
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup coconut milk and 1 Tbsp apple cider vinegar
- 2 flax eggs
- 1/2 cup softened coconut oil
- 1/2 cup agave nectar
- 1 grated pear
Preparation
Preheat the oven to 180C and prepare a 12-cup muffin tin.
Prepare your flax eggs by mixing 2 Tbsp of ground flaxseeds with 5 tablespoons of water. Allow the mixture to rest for 5 minutes to thicken.
Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk together the coconut milk, flax eggs, coconut oil and agave nectar.
Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.
Fold in the grated pear.
Divide the batter among the muffin cups, using about 1/4 cup per cup.
Bake for about 15 minutes, until the muffin tops are just starting to brown.
Allow to cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.
Notes
This recipe is dairy-free and egg-free, making it suitable for vegans.
It has been tested and approved by family members for honest feedback.
