Earl Grey & Vanilla Muffins
(with a Sweet Almond Granola Topping)
Vegan, Soy Free
Prep time: 15 minutes
Bake time: 20 minutes
Cost: $10.50 (87 cents per muffin!)
1 earl grey teabag, tea removed and bag discarded
1 tbsp baking powder
1/4 tsp baking soda
1 cup spelt flour
1 cup all-purpose flour
1 flax egg (1 tbsp ground flax seed + 3 tbsp water, soaked)
1/2 cup maple syrup or agave nectar
1/2 cup apple sauce
1 cup almond milk
1 vanilla bean (or 2 tsp vanilla extract)
1/2 cup almonds
1/3 cup oats
2-3 tbsp maple syrup
Preheat oven to 350F and line 12 muffin cups with paper muffin liners
Combine ground flax with 3 tbsp water and set aside.
Add all dry ingredients to a large bowl and whisk. Add apple sauce, maple syrup, flax egg, and almond milk. Whisk to combine.
Now add the vanilla. If using a vanilla bean, slice it down the middle and scrape out the insides using the back of a butter knife.
Prepare granola topping: first blend the almonds to make a course meal. In a small bowl, combine ground almonds, oats, and maple syrup. Stir until the oats and almonds begin to stick together.
Fill muffin cups 3/4 full. Top with granola mixture and bake for 20-22 minutes.
Serve warm and store extras in a covered container for up to 5 days.