Baobab Muffins vegan) are moist on the inside with slightly crunchy tops and are loaded with vitamin C and bits of chopped dates. Get ready to make the most amazing dairy-free and egg free vegan muffins ever!
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I was recently contacted via my Instagram page by a company specialising in organic powders and was allowed to select a few different powders which I could create a recipe out of.
I was ecstatic! (and no, this is not a paid collab) One of those powders I chose was Baobab powder.
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.
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.
Baobab trees are native trees to Australia, mainland Africa and Madagascar. There are eight species (medium to large) under the Adansonia genus known as baobabs.
Baobab trees can live up to 1000 - 1500 years old.
A fruit grown on the Baobab tree in hard pods which is edible (seeds included). Baobab fruit is ground into powder which high in nutrients and is a good source of vitamin C, potassium, carbohydrates, and phosphorus.
Baobab powder can be used as a hot or cold beverage, it's also great in baking, in cereal, mixed into smoothies, juices or porridges.
Baobab is a great source of vitamins and minerals, helps balance Blood Sugar Levels
Contains anti-oxidants and polyphenols that protect cells from damage, helps aid digestion as it's high in fiber.
Baobab tastes slightly sweet and tart with a hint of citrus.
What's your got to hot beverage when eating a muffin?
- 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)
Preheat fan-forced oven to 220C (428F)
In a mixing bowl, add plain flour, baobab powder*, baking powder and bicarb soda and mix together. Set aside
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
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.
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
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 vegan chocolate muffins
- Moist and delicious cinnamon apple vegan muffins
- Healthy coconut Banana Muffins
- Eggless chocolate chip muffins
- Pluffins - Plum Chocolate Chip Muffins
- For something different try my savory zucchini muffins.
- Moist gluten free vegan carrot muffins
Or you might be interested to check out a list of vegan muffin recipes.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Baobab Muffins (Vegan)
- 2¼ cups Plain Flour
- 1¼ cups Brown Sugar
- ¾ cup Vegan butter melted
- 1¼ tablespoon Baking powder
- ¼ tablespoon Bicarb soda
- 1½ cups Almond Milk
- 150 grams Dates chopped
- 2½ tablespoon Baobab Powder
- 1 tablespoon Vanilla extract alcohol free
- Preheat fan-forced oven to 220C (428F)
- In a mixing bowl, add plain flour, baobab powder, baking powder and bicarb soda and mix together. Set aside2¼ cups Plain Flour, 1¼ tablespoon Baking powder, 2½ tablespoon Baobab Powder, ¼ tablespoon Bicarb soda
- In a separate mixing bowl, add brown sugar, vegan butter, almond milk, vanilla extract and mix together well, then add dates1¼ cups Brown Sugar, ¾ cup Vegan butter, 1½ cups Almond Milk, 1 tablespoon Vanilla extract, 150 grams 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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