I love a good muffin. They are great to have on hand to grab when on the go before heading to work or for a quick breakfast for the kids before going to school. I often have muffins on hand in the freezer to quickly defrost whenever needed as well.
I am back this month with Secret Recipe Club after taking a short break during the holidays. I was assigned the blog We Heart Vegan which I was excited about. I love vegan recipes. I was drawn to recipes such as Vegan Buttermilk Biscuits that included rosemary and Thai Chili that is full of vegetables, red curry paste and coconut milk. I settled on featuring these Maple and Brown Sugar Cinnamon Muffins, or what she likes to call ” Scuffins” since they taste somewhat like a scone. I love muffins and scones so it was fate that I make these. Of course I had to put my little twist on them. I kept the recipe in tact for the most part, just swapping out oat flour for rolled oats.
These muffins are dairy free and egg free, but trust me you can’t even tell. They are so good. Perfect with your morning coffee or with a cup of tea. I even put these to the Mr. Mother Thyme test. I gave him one to try before I told them what they were and how they were made. He thought they were delicious and he couldn’t believe they didn’t have eggs, milk or butter in them. These muffins incorporate coconut oil which is a great alternative to butter.
Each muffin is about 210 calories each. Serve with a bowl of fresh berries with a dollop of creamy yogurt for a satisfying breakfast.
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