Here is a juicy dairy free recipe for chocolate chip mulberry muffins. Enjoy!
Dry Ingredients:
- 1 cup whole spelt flour
- 1 cup sifted spelt flour
- 1 tbs ground flax
- 1/2 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 large egg
- 3 tbs olive oil (or vegetable oil)
- 1 tsp vanilla
- 1/2 cup rice milk (or other low-fat milk)
- 1/2 cup applesauce
Optional Ingredients:
- 1/2 or 3/4 cup fresh berries
- 1/2 cup mini chocolate chips (dairy-free)
Directions:
- Gently fold wet ingredients into dry with a spatula.
- When about 2/3 mixed, add berries and chips.
- Important: Do not over stir. Otherwise, the muffins will get hard and dense.
- Spoon batter into greased 12 cup muffin tin. (I rub olive oil in the muffin cups with a paper towel).
- Bake at 400° for 12 minutes.
- Take out of oven, and let the muffins sit for 2-3 minutes and remove to cool on a baking rack.
- While the muffins are warm in the muffin tin, you can sprinkle the tops with sugar, or mix sugar plus melted dairy-free butter (like Earth Balance) and brush it on top.
[Recipe Courtesy of Tastes Like Food]
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