I bet you’ve never had vegan olive oil muffins.
No worries, the day has come!
Are you ready?
My muffins are out of this world amazing.
Super moist, lightly sweetened, super tasty, they look great and they are super easy to make.
Their texture is to die for!
You will never say that there is no milk, eggs or simple flour. These are miracle muffins – that’s how I must call them. They are very versatile so you can add anything into them: nuts, raisins, dry fruits and even some chocolate.
I prefer some lemon zest – makes my muffins vibrant and super delicious.
Ready to try?
Let’s go cooking!
We will need: (6 large muffins or 11 small)
1 cup (250 ml.) of gluten-free oats
1/3 of a brown rice flour
1/3 of coconut flour
4 table spoons of almond flour
2/3 cup of brown sugar
1/2 tea spoon of baking powder
1/4 cup of extra virgin olive oil or any oil you have
4 table spoons of unsweetened apple pure
4 tea spoons of lemon juice
1/2 cup of plant based milk
2 table spoons of fresh orange juice
Preheat your oven to 165C/325F.
Grind your oats till they are like flour or use a store bought oat flour. Mix with sugar, coconut and rice flour. Add baking powder.
Mix all wet ingredients.
Combine flour mix and wet ingredients. Add zest or what ever you feel like. Can be raisins, chocolate chips or even a splash of vanilla.
Bake in muffin tins for 20 minutes at 165C/325F.
Ready to go!
Delicious, moist olive oil muffins.