Tea Infused Vegan Spelt Muffins with Blackberry Coconut Frosting
Prep time
Cook time
Total time
Hazel & Cacao: Hazel & Cacao
Serves: 12
Ingredients
2 cups wholemeal spelt flour
1 cup of coconut sugar
pinch salt
4 tsp baking powder
½ cup grapeseed oil
6 TBSP coconut yogurt (plain)
½ cup herbal tea (strong)
1½ tsp vanilla extract
FROSTING:
1 cup of coconut yogurt
⅓ cup cashews
¼ cup blackberries
1 TBSP maple syrup
1 TBSP coconut oil
Method
Preheat oven to 200 C
Make your tea by boiling some water in a kettle. Measure out ½ cups worth of boiling water and place two herbal tea bags into sit and brew. Allow to cool slightly before adding to the muffin mixture.
In a bowl sift together your spelt flour, coconut sugar, salt, and baking powder. Mix to combine
In a separate bowl add your oil, yogurt, herbal tea, and vanilla and mix very well until the yogurt has mixed through the mixture evenly.
Pour your wet ingredients over your dry ingredients and mix together to combine. Do not over mix.
Divide your mixture evenly in a lightly greased or lined muffin tin of choice.
Bake for 15 - 20 minutes at 200C or until a toothpick comes out clean.
Allow to cool before adding frosting.
For the frosting, place all frosting ingredients in a blender and blend until smooth
Transfer to a container and place in the fridge to set for 1-2 hours, it should go a little hard. Spoon over muffins or pipe over muffins. Enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/tea-infused-vegan-spelt-muffins-with-blackberry-coconut-frosting/