A healthy, vegan, muffin made with whole wheat flour and sliced almonds with the flavor of lime and ginger. Great for breakfast or a snack.
I had a craving for muffins and I didn't have any eggs in the house. There are many things you can use for an egg substitute but my favorite is ground flax seed and water. I always keep both whole and ground flax seeds on hand so this is an easy go to substitute when I'm baking. The substitute is 1 tablespoon ground flax seeds and 3 tablespoons water for 1 egg. Since I was using a vegan egg substitute I decided to just make the whole recipe vegan using coconut milk and coconut oil instead of milk and butter. I also used turbinado sugar, which is what I had but it's vegan too (apparently regular white granulated sugar isn't strictly vegan because of the way it is processed). All of this combined to make a flavorful, moist, and healthy muffin.
Ginger Lime Muffins
1 cup whole wheat flour
1/4 cup oat bran
3/4 cup all purpose flour
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
4 Tbsp turbinado sugar
1 egg substitute (1 Tbsp ground flax seeds + 3 Tbsp water)
1/4 cup coconut oil
1-13.5 oz can coconut milk
zest of 2 limes
juice from 2 limes
1/2 tsp shredded ginger
1/2 cup sliced almonds toasted
Preheat oven to 375F
In a large bowl combine the flours, bran, soda, powder and salt; set aside
In a smaller bowl combine the sugar, egg substitute, oil, milk, lime, and ginger.
Create a well in the center of the dry ingredients and pour in the wet. Fold the wet into the dry gently until just incorporated (do not over mix). Lastly fold in the almonds.
Grease a 12 cup muffin tin (I have silicone pans so it doesn't need to be greased) and fill each cup about 3/4 full of batter. I find an ice cream scoop perfect for this job.
Bake at 375 degrees for 20 minutes until a toothpick inserted in the center comes out clean. Immediately remove from muffin tins and let cool. I let them cool completely in the silicone pans and they pop out easily.
Makes 12 muffins. Enjoy.