Today, I bring you Mrs. Muffins!! These plant-based muffins are delicious and easy to make! So, I was asked, “Aren’t muffins plant-based naturally?” The answer, no. Most muffins have egg or milk in them. They also use white flour, opposed to the whole wheat flour we will use for these. And, lastly, they often contain a lot of sugar. We will not be using sugar.
Ok, so what will we be using? Besides the whole wheat flour, plant-based milk (I opted for almond milk as always), cinnamon, baking powder, flaxseed, rolled oats, sea salt, dates, vanilla extract, a banana, strawberries, rhubarb, and sliced almonds.
Start by pre-heating the oven to 375 degrees. In a large bowl, combine the whole wheat flour, rolled oats, baking powder, cinnamon, and sea salt. Mix it up.
In a small bowl, mix the flaxseed with a little bit of water and let it stand for about 5 minutes.
In a blender (I used our handy bullet blender), combine the flaxseed/water mixture with the plant-based milk, the banana, the dates (chopped up), and the vanilla extract. Blend it together.
Add the wet mixture to the dry mixture and combine them by hand. Next, add the chopped rhubarb and the strawberries. I opted for frozen strawberries because we had them on-hand, but you can use fresh ones too! Same with the rhubarb.
Spoon the mixture into a muffin pan and top each muffin with the sliced almonds. Bake the muffins for about 20-25 minutes.
I brought some of these in to work. Had I not told anyone they are plant-based, I don’t think they would have guessed so. Even Mr. FBBQ enjoyed them!
Muffin to it!