These portable Breakfast on the go are Super Moist and Healthy! My yummy soft and fluffy Dairy Free Muffins are made with simple ingredients that you can easily find in your Kitchen. They are the best ever Vegan Breakfast on the go!
Chia Seeds: The soaked Chia Seeds used for these recipe are soaked for 30 minutes with water and they actually absorbed the water and the result is a gel-like texture that can be easily combined with the other ingredients to create a fluffier Batter that will result in a softer Muffins. The satisfying water soaked Chia Seeds are the perfect Egg substitute for this recipe.
Organic Soy Milk: This is the best dairy-free Milk that I prefer for Muffins because of their high protein content. They give a texture that is similar to Cow Milk in terms of consistency and texture but not the same flavor. You can comfortably substitute with Almond Milk, sure you'll get similar result.
Spinach: You need fresh Spinach for this! Put water into a Saucepan with 100g-200g of Spinach. I usually add as little as 1/4 cup of Water for the steaming. Don't steam for too long. This is just to soften the Spinach. Steaming can take less than 3 minutes depending on your Stove. Remove Spinach from the hot Water immediately after steaming and put them directly to the chilled Water. This helps to retain the colour. Drain out the Water just with your hands and put the Spinach into a blender, add 1/2 cup Soy Milk gradually and blend until Smooth.
I steamed up to 200g of fresh Spinach for this recipe but used just half of the steamed Spinach so just 100g of Spinach should be enough for this recipe.
INGREDIENTS
100g fresh Spinach (you can use up to 200g for greener but softer texture- just 100g is perfect for this recipe)
1/4 Cup Organic unsweetened Soy Milk for the Batter
1/2 cup Organic unsweetened Soy Milk for the Spinach Puree (Blend together with the steamed Spinach using the Blender)
1/2 cup Pure Organic Cane Sugar
1 tbsp Vanilla Extract
200ml Vegetable Oil
3 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Ground Cinnamon
2 tbsp Chia Seeds (Soaked with 7 tbsp of Water for 30 minutes)
2 cups All Purpose Flour
INSTRUCTIONS
Preheat your Oven to 350° F (Baking Time varies)
Whisk the soaked Chia Seeds with Vegetable Oil until smooth.
Add the Cane Sugar and whisk again while adding the other wet ingredients gradually until smooth.
Mix the remaining dry ingredients in a separate Bowl.
Sift the mixed dry ingredients to break lumps while adding and mixing gradually with the wet ingredients until smoothly combined but don't over-mix.
Grease Muffin Cups lightly with Oil or Baking Spray. (I used Silicone Muffins Baking Cups, but Paper Baking Cups are perfect too.
Placed the Baking Cups into wide Baking Tray and pour Batter into the Cups.
Bake for 20 minutes or until toothpick inserted into the middle comes out clean (Baking time varies so keep eye on your delicious Muffins to prevent much browning)
Allow to cool at room temperature and enjoy!
Storage: You can store these Muffins for up to 2 days into an Airtight Container with Paper Towels in a single layer once the Muffins are fully cooled. Place one more layer of Paper Towel on top of the Muffins and leave at room temperature for up to 2 days.
Baking Time 20 minutes
Prep Time 35 minutes
Total Time 55 minutes
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