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Cardamom Cake Muffins
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Coffee

Cardamom Coffee Cake Muffins [Vegan]

228

Dairy Free

Vegan

Be prepared to become obsessed with these cardamom coffee cake muffins! These scrumptious muffins blend together some of the best sweet ingredients and it produces an outstanding result. Bake these and share with your friends and family to put a smile on their face.

Ingredients You Need for Cardamom Cake Muffins [Vegan]

Wet:

1 cup unsweetened, non-dairy milk
1/4 cup applesauce
1/4 cup 100% pure maple syrup
1 tablespoon tahini
2 teaspoons apple cider vinegar
1 teaspoon vanilla

Dry:

1 cup teff flour
1 cup brown rice flour
1/4 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cardamom
1 teaspoon cinnamon
1/4 teaspoon salt

Toppings:

1 tablespoon unsweetened non-dairy milk
1 tablespoon tahini
1 tablespoons maple syrup
1 cup walnuts, chopped
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 cup raisins

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How to Prepare Cardamom Cake Muffins [Vegan]

Preheat the oven to 350°F.
Make the topping by whisking together the non-dairy milk, tahini and maple syrup in a small mixing bowl. To that small bowl, add the remaining topping ingredients (chopped walnuts, cinnamon, cardamom and raisins) and stir until everything is combined. Set aside for now.
Place all of the 'wet mixture' ingredients into a medium-sized mixing bowl and whisk to combine. Set aside for now.
Place all of the 'dry mixture' ingredients into a large mixing bowl and gently stir to combine.
Transfer the wet mixture to the dry mixture and gently stir until combined.
Line a muffin tin with liners and evenly distribute the batter amongst all 12 liners.
Gently press some topping onto the top of each muffin until all of the topping has been used. Bake for 23-25 minutes.
Allow to cool for at least 10 minutes before you dive in.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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