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Simple Vegan Brownie Muffins

Many of my new clients are shocked when they learn that even as a Holistic Nutritionist I still indulge in treats like brownies. But even though I’ve dedicated my career to health and wellness, I’m still a human with a sweet tooth! And that won’t ever change. What has changed since I embarked on my path towards promoting health is the ingredients I incorporate into my treats. Take this Simple Vegan Brownie Muffins recipe, for example. I’ve swapped chicken eggs for plant-based flax egg, dairy butter for vegan butter, and refined sugar for monkfruit. And guess what? They are still delicious!

Ingredients:

1/2 cup Miyoko’s vegan butter
3/4 cup monkfruit
2 Tbsp flaxseed meal, for the flax egg
5 Tbsp water, for the flax egg
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup cocoa powder
1/4 cup gluten-free flour
1/4 cup spelt flour

Directions:

Start by preheating the oven to 350 degrees and spray 7-8 standard-sized muffin tins with cooking spray. Mix together the flaxseed meal and water in a small bowl and let rest for 5 minutes, this will create the flax egg.

Place the butter in a large mixing bowl and melt in the microwave. Then stir in the flax egg, monkfruit, vanilla, baking powder, salt and cocoa powder. Whisk together then add in the flour.

Scoop the batter evenly into 7-8 muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack. Enjoy!


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