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Soft, fluffy, & completely vegan poppyseed muffins, the first feature of Recipe

Soft, fluffy, & completely vegan poppyseed muffins, the first feature of the #katie250k shoutout competition.
First feature goes to @liftingspoons, and her recipe for these delicious muffins is below!
✨I’ll continue to feature your accounts all this week – If you want to be included, just repost any of my pictures and mention @chocolatecoveredkatie in your original caption so I’ll be sure to see it! .
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Almond Poppyseed Muffins
2 cups whole wheat flour
1/2 cup baking stevia
1/4 cup brown sugar
2 tbsp poppyseed
1 tbsp baking powder
dash of salt
1 tbsp flax meal+ 3 tbsp water
1 tbsp almond extract
6 oz silken tofu
1 cup milk of choice
1/4 cup applesauce
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Preheat oven to 350F and spray muffin tins with a nonstick cooking spray. In a small bowl mix the flax with 3 tbsp water, let sit. In a mixing bowl combine the flour, stevia, brown sugar, baking powder, dash of salt, and poppyseed, stir to combine. Place tofu in a food processor and blend for about 30 sec until it becomes creamy and no lumps are left. Add the blended tofu, milk, applesauce, and almond extract to the dry ingredients and stir to combine. Fill muffin cups at least 3/4 full and sprinkle the top with slivered almonds (optional). Bake at 350 for 25-30 min. Makes 12.

chocolatecoveredkatie (Chocolate Covered Katie) shared and selected for #food in Exquisite Category.