Tea Infused Vegan Spelt Muffins with Blackberry Coconut Frosting

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