Eosinophilic Esophagitis Friendly Vegan Coffee Cake Muffins

Total time47 min

Prep time20 min

Cook time22 min

4.6

(14)

Eosinophilic Esophagitis Friendly Vegan Coffee Cake Muffins

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Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the streusel

½ cup packed light brown sugar
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp ground cinnamon
3 tbsp vegan butter, cold and cut into small pieces

For the muffins

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¾ cup organic cane sugar
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower oil)
1 tbsp apple cider vinegar
1 tsp vanilla extract

Instructions

1
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

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