I don’t know about you but every so often I need a little sweet treat to get me through the day. Store bought vegan muffins are crammed full of additives and refined sugar so I needed an alternative. These healthy vegan muffins hit the right spot and are free of any nasties. They are easy to adapt too. I added chopped apricots to mine but chocolate chips, nuts and other fruits would all work equally well. To make them even more decadent, I added a homemade caramel sauce to top them with.

The caramel sauce ramps up the calorie count so if you really want to make these low calorie just skip the sauce. These make a very good mid-morning work snack. I took these into work and my team devoured them, they couldn’t even tell they were vegan.

When cooking just remember to keep a close eye on them as they are easy to overcook. Adjust the timings if you are using a fan oven as in a fan oven they’ll cook more quickly. Let them cool down before attempting to remove from the baking tin.

These vegan muffins are low in trans fats, low in refined sugar and entirely yummy. Scroll on for the recipe.

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