Scrumptious Cherry Almond Muffins made with DIY Laura® Soybean Soymilk

Cherry Almond Muffins

Dry Ingredients:

3 & 1/2 cups whole white wheat flour

3 & 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup chopped almonds

1 cup dried cherries

liquid Ingredients:

1 Tablespoon flax seeds+ 1/3 cup water

1/2 cup prune puree

1 large banana, cut into chunks

1 cup homemade soymilk

1/2 cup orange juice

3/4 cup vegan sugar

1 teaspoon vanilla

Preheat oven to 375° Line muffin pans with paper linersIn a large bowl, combine the white whole wheat flour with baking powder, baking soda, cinnamon and nutmeg and stir in the chopped nuts and dried cherries Set aside.

Make the ‘flax eggs’ and set them aside for a few minutes. Add the prune puree with the bananas, soymilk, orangejuice, sugar and flax eggs to the food processor with the vanilla. Fill the paper lined muffin cups using an ice scream scoop and bake for 15 minutes

Important Tips:

Because this recipe is so low in fat and calories…we can afford a bit of ‘Nutty Indulgence’. Our muffins are vegan and made without added fat or eggs. We use prune puree to replace 100% of the usually added fat. We use flax eggs instead of traditional eggs. Before working the liquid ingredients, we simply buzz one tablespoon of flax seeds with 1/3 cup of water in a small personal blender and let it sit while combining the remaining liquid ingredients. For the almonds, I pulsed whole almonds in my small blender and added them with the dried cherries to the dry ingredients.That will keep the fruit and nuts from falling to the bottom during baking.Nutrition Analysis, per serving: one muffinCalories 215, Protein 6g, Carbohydrate 274g, Fiber 4g, Sugars 20g, Fat 4g, Sat Fat 0g, Cholesterol 0mg, Calcium 99mg, Sodium 185mg.

Tip:  Use an ice cream scoop with a quick release for filling muffin cups 🙂