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.

MULTIGRAIN VEGAN MUFFINS CRUNCHY AND SOFT

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.

MULTIGRAIN VEGAN MUFFINS

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.

Print Recipe
Multigrain Vegan Muffins
Vegan Muffins
Prep Time 5 min
Cook Time 1 hour
Passive Time 30 min
Servings
buns
Prep Time 5 min
Cook Time 1 hour
Passive Time 30 min
Servings
buns
Vegan Muffins
Instructions
  1. Mix all dry ingredients in large bowl and then start adding olive oil, then water little by little
  2. Mix everything together to get smooth texture but don't overmix
  3. Leave at room temperature for about 30-40 min to rest
  4. In meantime heat up oven up to 410 degrees
  5. Take a muffin pan and fill out all this circles with spoon
  6. Put in oven and bake for 1 hour. I know it's too long maybe but that's how long it took me to get them done. You can always take one, leave to cool little and then slice in half to check if it's baked.
Recipe Notes

If you want to make them gluten free, just substitute spelt flour with some gluten free flour, just be careful with dosage, cause not all flours act the same way in batter.

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