Baobab Muffins Vegan (Dairy Free & Egg Free)

Previously, I hadn't yet had the pleasure of using baobab powder, but had physically come across a huge circa 750 year old Baobab tree in Perth and instantly fell in love with this fat tree many years ago.

I remember how impressive it was and it's story (this Baobab tree found in the Perth's Kings Park had to be transported from The Kimberley's WA (a significant trip). Australia only has one type of Baobab tree.

Baobab tastes tart and slightly sweet! I have since been drinking it as a latte.

After getting acquainted with the taste of Baobab, I decided to pair it with dates and create these cafe style vegan muffins.

But before we get into the Baobab recipe, here's a few things to know about the impressive Baobab plant.

FAQ

I love pairing muffins with a hot beverage like an immunity boosting warm moringa drink.

What's your got to hot beverage when eating a muffin?

🥘 Ingredients

• 2¼ cups Plain Flour
• 1¼ cups Brown Sugar
• ¾ cup Vegan butter (melted)
• 1¼ tbsp Baking powder
• ¼ tbsp Bicarb soda
• 1½ cups Almond Milk
• 150 grams Dates (chopped)
• 2½ tbsp Baobab Powder
• 1 tbsp Vanilla extract (alcohol free)

🔪Cooking Instructions

Preheat fan-forced oven to 220C (428F)

Dry Ingredients

In a mixing bowl, add plain flour, baobab powder, baking powder and bicarb soda and mix together. Set aside

Wet Ingredients

In a separate mixing bowl, add brown sugar, melted vegan butter, almond milk, vanilla extract and mix together well, then add dates

Add dry ingredients to the wet ingredients and mix until all is blended (do not over mix)

Oil muffin tray and evenly scoop batter into each muffin hole.

Place tray in the middle of the oven and immediately turn heat down to 180C (356F), bake for about 20 minutes or until toothpick comes out clean when muffins are pricked

Allow muffins to cool down for 5 minutes before transferring to a wire rack to completely cool

💭Recipe Tips

Preheating the oven to a higher temperature 220C (428F) and then reducing it to the required baking temperature 180C (356F) immediately upon placing in the muffin tray helps to lift the muffin tops higher. The higher temperature will also allow the muffins to have a slightly crunchy outside.

For larger muffin tops, fill each muffin hole just under the brim.

Working with recipe ingredients that are all at the same room temperature (with the exception of butter - should be melted), helps to bind all ingredients together.

Don't overwork the batter, when mixing in the dry and wet ingredients together, mix until all is combined. I used my Kitchenaid mixer to mix, if you are using your hand, folding is a good option too.

Allow baked muffins to cool for 5 minutes in tray before transferring to a wire rack.

Muffins will store in an airtight container for 5-6 days in the fridge or cool area.

💡Recipe Variations

I did try this recipe with coconut oil and monkfruit sugar also. The coconut oil results in a denser muffin. The monkfruit sugar is a lovely natural sweetener alternative. This combination did yield a darker muffin altogether.

If you don't like dates - swap these out with your preferred chopped dried fruit.

Use your preferred plant milk

⏲️Cooking Time

Immediately upon placing muffin tray into the oven, reduce heat from 220C (428F) to 180C (356F) and bake for 20 minutes. Or until the prick test is clean - use a toothpick to prick muffins and if toothpick comes out clean, they are ready.

📋Other Vegan Muffin Recipes

• Ultra decadent choc muffins
• Moist and delicious cinnamon apple muffins
• Coconut Banana Muffins recipe
• Egg free muffins with chocolate chips
• Pluffins - Plum Chocolate Chip Muffins
• For something different try my savory gf muffins with zucchini.

Recipe