Strawberry muffins (vegan, additional sugar free)

This strawberry muffins are very soft, are made of whole spelt flour, are sweetened with dates and have some small chopped strawberries inside the dough for extra moisture. They are vegan and naturally sweetened.

Why I like to sweeten with dates

Dates are full of nutrients, fiber and antioxidants, which have numerous health benefits and can even protect from developing some illnesses. The digestion gets boosted thanks to the high amount of fiber and the dates upport the bowel movements. Therefore I prefer to use dates whenever possible.

Do you need ideas of recipes without additional sugar? Then have a look here.

Or are you searching other spring inspired recipes? Then have a look at the category spring/Easter.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!

Strawberry muffins (vegan, additional sugar free)

This strawberry muffins are very soft, are made of whole spelt flour, are sweetened with dates and have some small chopped strawberries inside the dough for extra moisture. They are vegan and naturally sweetened.
Working time30 mins
Waiting time30 mins
Total time1 hr
Ergibt: 12 muffins

Ingredients

  • 400 g whole spelt flour
  • 25 g ground almonds alternative: hazelnuts
  • 1,5 tsp baking powder
  • 0,5 tsp baking soda
  • 1 pinch salt
  • 2 tsp lemon zest
  • 360 g strawberries
  • 400 ml almond milk alternative: soy milk
  • 100 g dates
  • 100 g oil
  • 1,5 tsp apple vinegar

Instructions

  • Preheat the oven to 175°C fan on and line a muffin tray with muffin paper tins.
  • Mix flour, almonds, baking powder, baking natron, salt and lemon zest.
  • Mix milk, oil, apple vinegar and dates in another bowl and puree everything together.
  • Wash strawberries and cut in small pieces. Add 3/4 of the strawberries to the flour mixture and mix well. Place the rest 1/4 to a side.
  • Add the wet to the dry ingredients and mix well.
  • Divide the dough in the muffin tins.
  • Place the rest of the strawberry pieces on top of the dough.
  • Bake 25 minutes at 175°C fan on or until a toothpick inserted in the middle comes out clean.

Further recipes

Strawberry rhubarb tart (vegan)

Strawberry rhubarb tart (vegan)

These strawberry rhubarb tarts are made of a shortcrust base and filled with an strawberry rhubarb jelly. Vegan,...

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