Eosinophilic Esophagitis Friendly Vegan Spice Muffins
Total time42 min
Prep time15 min
Cook time22 min
5.0(18)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 2 cups all-purpose flour
Chef's tipChoose 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. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup organic cane sugar
- 1 cup plant-based milk
- ⅓ cup neutral oil (such as canola or sunflower)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
For serving
- 1 tbsp turbinado sugar (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then 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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