Antioxidant Power Muffins - The First Mess

Created by: The First Mess

  

It’s key to go wild with flavour-y things when undertaking more health-centric, vegan baking. The spices, the vanilla, the add-ins; they all work together to make a non buttered + egged treat so delicious

About The First Mess:

Laura Wright is a vegan cookbook author and creator of The First Mess blog! She's based in the Niagara region of southern Ontario, Canada.

Cooking and sharing delicious vegan food is what she loves to do. She always turn to seasonal inspiration for recipes. Most of her readers and followers do not strictly identify as plant-based or vegan! Her goal is to help anyone at any level eat more plants.

We do not have the following ingredients available yet:

⅔ cup coconut palm sugar
1 ripe banana, mashed
1 cup frozen blueberries, thawed (or fresh if they’re in season) - (but you can also try ¾ cup dried blueberries)
juice and zest of 1 clementine (or naartjie)
½ cup powdered sugar

You can purchase the following ingredients here:

1 cup whole spelt flour     AND     ¼ cup almond meal (or use more spelt if you like)

1⅓ cups ground flax + chia seeds (or go with pure flax or pure chia)

     OR     1 tbsp baking powder

1 tablespoon ground cinnamon    AND    pinch of ground ginger

pinch of salt    AND    2 tablespoon melted coconut oil + extra for greasing

1 3/4 cups milk of your choice (I used almond)

1 tablespoon vanilla extract    AND    ¾ cup unsweetened dried cranberries

1 cup roughly chopped walnuts    AND    2 tablespoons cacao nibs

You may want to try:

¾ cup dried blueberries