I recently spent the afternoon with my friend Jess. I wanted to bring over a little snack to accompany the lavender tea I was bringing along. Since Jess is vegan, I made again a spongy vegan muffin, this time with nectarines.
Makes: 12 muffins
Prep Time: 10 minutes
Cook Time: 25-30 minutes
- 2 cups brown rice flour
- 1 cup oat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 flax egg (2 tbsp. flax & 6 tbsp. water)
- 1/2 cup coconut oil, melted
- 1 cup and a half + 4 tbsp. almond milk
- 2/3 cup agave nectar
- 1 vanilla pod
- 1 – 2 nectarine
- icing sugar (optional)
Preheat your oven to 350 degrees Fahrenheit. In a small bowl, make your flax egg. To do so, mix 1 tbsp. ground flax with 3 tbsp. water and set aside for 3-5 minutes. In another large bowl, mix 1 cup brown rice flour, 1/2 cup oat flour, 1/2 tsp. baking soda, 1/2 tsp. salt, and 3/4 tsp. cinnamon — stir this mixture so all ingredients are combined. In another bowl, combine your wet ingredients — 1 flax egg, 1/4 cup coconut oil, 3/4 cup + 2 tbsp. almond milk, 1/3 cup agave nectar, and 1 tsp. vanilla.
Stir to combine the ingredients and pour the mixture into the dry ingredients. Whisk dry and wet ingredients together until batter has formed. Grease a muffin tin and pour half of the batter into 12 equal sized portions into the tin. Cut the nectarines into thin slices and create a thin layer of nectarines in each tin. Then pour the remaining half of the batter over the nectarines. Bake in the oven for 25-30 minutes or until a toothpick comes out clean. Store in an airtight container for 2-3 days before transferring to the freezer.
Spread the love and enjoy with no guilt!