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baobab muffins vegan in tray
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5 from 13 votes

Baobab Muffins (Vegan)

These Baobab muffins are made with dates and are vegan. They are tart in taste.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Australian
Diet: Vegan
Servings: 12 servings
Calories: 298kcal
Author: Janelle Hama

Ingredients

  • 2¼  cups Plain Flour
  • 1¼  cups Brown Sugar
  • ¾  cup Vegan butter melted
  • 1¼  tablespoon Baking powder
  • ¼  tablespoon Bicarb soda
  • cups Almond Milk
  • 150 grams Dates chopped
  • tablespoon Baobab Powder
  • 1 tablespoon Vanilla extract alcohol free

Instructions

  • Preheat fan-forced oven to 220C (428F)

Dry Ingredients

  • In a mixing bowl, add plain flour, baobab powder, baking powder and bicarb soda and mix together. Set aside
    2¼  cups Plain Flour, 1¼  tablespoon Baking powder, 2½ tablespoon Baobab Powder, ¼  tablespoon Bicarb soda

Wet Ingredients

  • In a separate mixing bowl, add brown sugar, vegan butter, almond milk, vanilla extract and mix together well, then add dates
    1¼  cups Brown Sugar, ¾  cup Vegan butter, 1½ cups Almond Milk, 1 tablespoon Vanilla extract, 150 grams Dates
  • Add dry ingredients to the wet ingredients and mix until all is blended (do not over mix)
  • Oil muffin tray and evenly scoop batter into each muffin hole.
  • Place tray in the middle of the oven and immediately turn heat down to 180C (356F), bake for about 20 minutes or until toothpick comes out clean when muffins are pricked
  • Allow muffins to cool down for 5 minutes before transferring to a wire rack to completely cool

Video

Notes

Preheating the oven to a higher temperature 220C (428F) and then reducing it to the required baking temperature 180C (356F) immediately upon placing in the muffin tray helps to lift the muffin tops higher. The higher temperature will also allow the muffins to have a slightly crunchy outside.
For larger muffin tops, fill each muffin hole just under the brim.
Working with recipe ingredients that are all at the same room temperature (with the exception of butter - should be melted), helps to bind all ingredients together.
Don't overwork the batter, when mixing in the dry and wet ingredients together, mix until all is combined. I used my Kitchenaid mixer* to mix, if you are using your hand, folding is a good option too.
Allow baked muffins to cool for 5 minutes in tray before transferring to a wire rack.
Muffins will store in an airtight container for 5-6 days in the fridge or cool area.

Nutrition

Serving: 85g | Calories: 298kcal | Carbohydrates: 50g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 340mg | Potassium: 142mg | Fiber: 2g | Sugar: 30g | Vitamin A: 539IU | Calcium: 138mg | Iron: 2mg