Vegan Spelt Muffins With Blackberry Coconut Frosting
Try these vegan spelt muffins.

Indulge in these tea-infused vegan spelt muffins with blackberry coconut frosting. It’s the perfect recipe for on-the-go.

One of the best things I learned in postpartum was freezing food! Since then I always have a stash of muffins in my freezer at all times. At the time it served as the best snack for when I was hungry during breastfeeding. Now it serves as the best quick breakfast to give to my toddler when we are running late in the morning or when I simply can’t think of anything to give him.

Muffins are always a win for toddlers. For this recipe, I adapted an old muffin recipe using yogurt as the egg substitute. It’s a very plain recipe, so I wanted to attempt to give it more flavor by using herbal tea instead of plant milk and add some frosting. The herbal tea I used was a sleep time blend from Asha Twinnings, which was mostly chamomile, but you can use any tea you like. I have yet to nail an awesome vegan frosting recipe and I can not pipe frosting to save my life. I think as a gift to myself one year, I want to take piping classes. Luckily this frosting looks pretty cool when it is simply spooned over the muffins. The taste of the frosting is very much dependant on the type of coconut yogurt you use.

My go-to flour is wholemeal spelt when it comes to baking, however, if you want completely gluten-free you can sub with buckwheat flour. The texture turns out less fluffy than with the spelt flour but it still works really well.

This recipe is, of course, vegan, low gluten, refined sugar-free, and dairy-free. Enjoy!

Craving more scrumptious breakfast recipes? Try making my vegan banana oat crepes. They’re the perfect dish for a decadent breakfast. Plus, this recipe is dairy-free, egg-free, sugar-free, gluten-free, and, of course, absolutely delicious. In addition to bananas and oat flour, my recipe calls for buckwheat flour, almond milk, maple syrup, salt, grapeseed oil, vanilla extract, and coconut oil to line the pan.

This recipe was republished with permission from Hazel and Cacao.