Vegan Date & Roast Almond Breakfast Muffins

Having fruit absent from my diet for the last 17 years and recently becoming vegan I found this recipe to ease myself into the world of fruit. My gosh i have to refrain from eating them all. Please note you can use any dried fruit pieces or nuts and they are both totally optional just makes them a little sweeter. Great with tea or hot chocolate

• Ready In: 35 mins
• Yields: 12 standard muffins

Ingredients

• 4  tablespoons coconut oil (melted) or 4  tablespoons  safflower oil
• 250  g whole wheat flour
• 8  tablespoons  sucanat
• 2  teaspoons baking powder
• 1⁄4 teaspoon sea salt
• 1  tablespoon Ener-G Egg Substitute
• 300  ml soya milk
• 1  teaspoon vanilla essence
• 150  g dates (chopped)
• 60  g  almonds (pieces)

Directions

1. Preheat an oven to 190C and spread almonds out on a baking tray.
2. Once oven is heated bake the almonds for about 5-7 minutes If you plan to use this recipe again, to save time roast all the almonds you have and keep the spare in an airtight container.
3. While the almonds are roasting, either grease a muffin tray or you can use muffin liners.
4. In your food processor combine the flour, Sucanat, baking powder, salt and egg replacer.
5. In a separate bowl blend the vanilla, 4 tablespoons of oil and soya milk.
6. Combine the milk mixture to the dry mixture and blend until barely combined. Add fruit and nuts if you are using them.
7. Divide mixture evenly throughout the muffin tray and bake for 15-20 mins or until a tester comes out clean.