These little muffins will liven up any breakfast table. Yummy and good for you too.
Makes 9 standard muffins
¼ cup extra virgin olive oil
6-7 tablespoons coconut sugar
1 tablespoon egg replacer (ex: Bob’s Red Mill) dissolved in 1/3 C water
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/8 teaspoon pumpkin pie spice
1 teaspoon baking powder
½ teaspoon baking soda (omit if you used Egg Replacer)
1 cup flour (sprouted whole wheat, whole wheat pastry)
½ cup water
¼ cup chopped pecans (optional)
Preheat oven to 350oF. Place 9 silicone cupcake cups on a baking sheet or line a standard cupcake tray with paper liners.
Whisk together oil, coconut sugar, egg replacer (if using), vanilla, salt and spice. Mix in baking powder, baking soda (if using) and flour. Add water and mix to form a spoonable batter. Fold in pecans, if using.
Spoon batter into muffin cups (3/4 of the way full) and bake for 22-23 minutes until top springs back when tapped. These will keep for a few days at room temperature in a sealed container.
Cook's Tip: To frost them, make a simple vegan buttercreme. Whip together 3 tablespoons vegan butter with 3/4 cup Suzanne's Specialties Rice Mellow and 1 teaspoon pure vanilla extract until smooth and spoon onto muffins.