Mini Maple Syrup Muffins
One dough, three versions
Vegan, without butter or eggs: 00 and whole wheat flour, almond drink, seed oil, and Dark maple syrup instead of sugar.
The dough is divided into three, and each takes its own path: apricots, raspberries, chocolate chips.
40 min
Preparation time
Breakfast
Category
Low
Difficulty
48
Mini muffin
What you need
Makes 48 mini muffins.
150g all-purpose flour
150g whole wheat flour
22 g baking powder
150 ml almond drink
205 g (135 ml) of Pure Dark Maple Syrup
70 g corn oil
2 apricots
60 g raspberries
30 g dark chocolate chips
Seven steps
Sift
Self-rising flours.
The liquids
Combine the almond drink with the maple syrup and oil, then pour over the flours and mix with a silicone spatula.
Divide into three
Three equal parts by weight.
Apricots
Wash them, cut them into small cubes, and add them to the first part.
Raspberries
Cut them into small pieces and mix them into the second one.
Chocolate
Incorporate the drops into the third.
In the oven
Fill the molds and bake at 180 °C for about 12 minutes.
Two things to know
If the molds are not silicone, grease and flour them: with 48 pieces, the difference between unmolding them and breaking them is significant.
Three or four days, in airtight containers in a cool place.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a mixture.
Recipes for the whole family
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Square bread with Greek yogurt cream, egg and maple syrup, plus fruit: crispy on the bottom, creamy on top.
Vegan banana bread
The American dessert without eggs or butter: ripe bananas as a binder and maple syrup instead of sugar.
Bread pudding with apples and and maple syrup
Stale bread soaked in milk, eggs, and Very Dark maple syrup, with apples and raisins: forty-five minutes in the oven.
