Multigrain Vegan Muffins
My favorite substitution for bread.
Why should I buy bread or muffins, when is so easy to make them at home?! There is a lot of variations, but for me this is the top one.
Those are crusty, but soft enough.
If you have leftovers, you can put in fridge up to 3 days, and just warm them up when you feel hungry. Or you can freeze them up to 2 weeks.
I enjoy in every bite, don’t overload my stomach, I feel easy and energize. I don’t feel that exhausted and don’t have sugar cravings like after eating white bread.
Those muffins have spelt flour, ancient cousin of wheat flour, but richer in proteins and minerals. It has gluten but it’s more digestible than wheat flour, so some people with celiac disease can tolerate spelt flour.
But always consult with your doctor before.
You can use this muffins with any pate, vegan spread.. Recipe for my mushroom vegan pate https://wp.me/p9VAvl-13c
Or us them like mini buns for hamburgers.. Recipe for my mini burgers https://wp.me/p9VAvl-1Gj
Try them you won’t regret. They are easy peasy to make, no cravings after that.
I have posted one more recipe for Soft Fluffy Buns, you need no more than 20 min total you will be surprise how easy you can make them https://mynutripassion.com/recipe/fluffy-soft-vegan-buns/
Stay healthy as much as possible.