One of the best things I learned in postpartum was freezing food! Since then I always have a stash of muffins in my freezer at all times. At the time it served as the best snack for when I was hungry during breastfeeding. Now it serves as the best quick breakfast to give to my toddler when we are running late in the morning or when I simply can’t think of anything to give him. Muffins are always a win for toddlers. For this recipe, I adapted an old muffin recipe using yogurt as the egg substitute. Its a very plain recipe so I wanted to attempt to give it more flavour by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like. I am horrible at anything to do with frosting. I have yet to nail an awesome vegan frosting recipe and I can not pipe frosting to save my life. I think as a gift to myself one year, I want to take piping classes haha. It’s just something that I find very stressful, so much so that I just avoid it. Luckily this frosting looks pretty cool when it is simply spooned over the muffins. The taste of the frosting is very much dependant on the type of coconut yogurt you use, coconut yogurt is not my favourite but for this recipe, it is a must. You can not substitute other yogurts because they will not firm up to give a frosting texture. I was quite happy with the taste and colour of the frosting, my toddler ended up licking the frosting off three different muffins before we stopped him.
My go-to flour is wholemeal spelt when it comes to baking, however, if you want completely gluten-free you can sub with buckwheat flour. The texture turns out less fluffy than with the spelt flour but it still works really well.
This recipe is vegan, low gluten, refined sugar-free, dairy-free
Equipment you will need
|Tea Infused Vegan Spelt Muffins with Blackberry Coconut Frosting|| |
- 2 cups wholemeal spelt flour
- 1 cup of coconut sugar
- pinch salt
- 4 tsp baking powder
- ½ cup grapeseed oil
- 6 TBSP coconut yogurt (plain)
- ½ cup herbal tea (strong)
- 1½ tsp vanilla extract
- 1 cup of coconut yogurt
- ⅓ cup cashews
- ¼ cup blackberries
- 1 TBSP maple syrup
- 1 TBSP coconut oil
- Preheat oven to 200 C
- Make your tea by boiling some water in a kettle. Measure out ½ cups worth of boiling water and place two herbal tea bags into sit and brew. Allow to cool slightly before adding to the muffin mixture.
- In a bowl sift together your spelt flour, coconut sugar, salt, and baking powder. Mix to combine
- In a separate bowl add your oil, yogurt, herbal tea, and vanilla and mix very well until the yogurt has mixed through the mixture evenly.
- Pour your wet ingredients over your dry ingredients and mix together to combine. Do not over mix.
- Divide your mixture evenly in a lightly greased or lined muffin tin of choice.
- Bake for 15 - 20 minutes at 200C or until a toothpick comes out clean.
- Allow to cool before adding frosting.
- For the frosting, place all frosting ingredients in a blender and blend until smooth
- Transfer to a container and place in the fridge to set for 1-2 hours, it should go a little hard. Spoon over muffins or pipe over muffins. Enjoy.
I got to the part where it says fold in blueberries but I don’t see a measurement for them it’s not even listed
apologies, it might be a mistake. I will go and look at the recipe and make ammends