Brownie-like muffins. Vegan

These dense and moist vegan brownie muffins are for those who love moist and even moister baked goods. There are the people who love either airy or dense foods. But usually not both. This is not too sweet because just the dates add sweetness. They are the perfect way to nourish yourself with all the right ingredients and all the aromas of Christmas.

Ingredients

80 g chickpea flour
80 g wholegrain flour
110 g oat flour*
2 tsp ground ginger
1 tsp cinnamon
3 cardamom pods, crushed
5 cloves, crushed into a powder
1/4 small tonka bean, grated
5 allspice berries, ground into a powder
1 orange zest, finely grated
3 large tsp cacao powder
160 g peeled ripe banana
190 g Seeberger soft pitted dates
250 ml almond milk
125 ml grapeseed oil
80 g Seeberger almonds, crushed into smaller pieces
36 blanched Seeberger almonds

Prepare

Heat the oven to 190°. Place paper muffin liners into 12 muffin cups or oil the cups with grapeseed oil.

Mix the baking soda, salt, spices, zest, cacao, and flour in a bowl.

In a blender, blend the bananas with dates until silky smooth. Add oil and milk and mix. Add the wet ingredients with nuts to the dry ones, and mix just to incorporate, but not too much. Pour into the muffin tin, place three almonds on each, and bake one rack below the centre for 25 minutes or until a wooden skewer inserted in the center comes out clean. Take out, let cool in the pan for 10 minutes, and transfer to a cooling rack. You can spread them with some heated honey or maple syrup if you want them shinier. 

*You can substitute high-quality wheat flour, but then it won’t be gluten-free.

Recipe and pictures: Signe Meirane
In cooperation with SEEBERGER

Camera: Sony Alpha 7s