Vegan Donut Muffins

Donut muffins especially for vegans filled with jam, chocolate, lotus or any other filling you like

  • DessertsType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 20Serving/Unit

Ingredients

The Egg Substitute
Whole spelt flour, 4 flat tablespoons
sifted (can also use regular spelt flour)
Baking powder, 1 teaspoon
without aluminum
Water, 4 tablespoons
Grape seed oil, 3 tablespoons
The Rest of the Ingredients
Whole spelt flour, 1½ cups
sifted (can also use regular spelt flour)
Baking powder, 1 teaspoon
without aluminum
Cane sugar, 1/2 cup
Soy milk, 1 cup
Vanilla extract, 1 teaspoon
pure
Coconut oil, 50 ml
liquid
Salt, 1 pinch

Preparation

1. Mix together the egg substitute ingredients and set aside.
2. Mix the rest of the ingredients in a bowl, add the egg substitute and mix well.
3. Bake 1 heaping tablespoon in a preheated donut maker for 6-7 minutes or 2 tablespoons in a muffin tin in a preheated oven at 356°F (180°C) for about 20 minutes.
4. Cool slightly, then inject jam (or chocolate/lotus spread) with a syringe and sprinkle over powdered sugar to taste. Great vegan donut muffins are obtained.
5. Bon appetite (:
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Nutritional Values Serving/Unit 100 Grams
Calories 113 cal 300 cal
Proteins 2 g 6 g
Carbohydrates 14 g 36 g
Fat 5 g 12 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Mor Abergil (Beker) Recipe by Mor Abergil (Beker)
Vegan Donut Muffins
Delicious vegan donuts
Vegan Donut Muffins