Recipe written by Frey
@myhealthybangkok

 

Lately, I have muffins on my mind – sweet, savoury, anything will do really. These delicious little pastries are just the easiest thing to make, you can freeze them which makes them an easy, quick snack, and you can have them for breakfast! When Joëlle told me she was testing different fresh nut milk options in Bangkok, I knew I wanted to try changing one of my favourite muffin recipes with plant-based milk! I just love the fresh and sweet taste of berries in baking, so I set out to make my mixed berries muffins with almond milk. A fun and uncomplicated recipe that can be made in less than 45min.

Luck was on my side, as this week is the J Festival in Thailand. Promoting plenty of vegetarian and vegan options at the moment. So, when I doing my groceries at Central Chidlom’s Food Hall the other day, I bumped into the stall of LE ROOT. What caught my eye immediately was the stunning packaging – nice glass bottles – and the fact that all of their nut milk are unsweetened and sugar-free. I just love bumping into these little gems. Why I find it important to have it unsweetened and sugar-free? Well, one big reason is that my 3-year-old will then also be able to enjoy it. Not just in the form of a muffin, but also as an alternative to her daily milk. Win-win!

Le Root Almond milk with strawberries and blueberries

Besides the milk, I set out to get some fresh berries. So strawberries and blueberries where placed in my shopping cart along with LE ROOT’s almond milk. The rest of the ingredients I had at home, which made me even happier, as this meant that I could just head on home quickly to start baking!

Read on to see how you too can make these delicious little cakes in no time!

Print Recipe
Mixed berries muffins with almond milk
Course Breakfast, Snack
Cuisine Baking
Keyword Muffin
Prep Time 30 minutes
Cook Time 15 Minutes
Servings
muffins
Ingredients
Course Breakfast, Snack
Cuisine Baking
Keyword Muffin
Prep Time 30 minutes
Cook Time 15 Minutes
Servings
muffins
Ingredients
Instructions
  1. Line a muffin tray with 9 cupcake liners
  2. Preheat the oven to 230 degrees celsius
  3. Wash the berries, and cut the strawberries in small pieces
  4. Combine the flour, salt and baking powder together
  5. In another bowl, cream the coconut oil
  6. Add the egg and combine
  7. Then add the flour mixture, honey and almond milk and stir until it's combined
  8. Fold in the berries
  9. Scoop batter into the muffin tin. I always use an ice cream scoop to get them in without spilling the batter
  10. Bake the muffins for 10 minutes on 230 degrees celsius, followed by 5 minutes on 200 degrees celsius
  11. Let the muffins cool down, but to enjoy them to the fullest, serve them while still warm
Recipe Notes
  • I used fresh blueberries and strawberries, but you can also use frozen berries
  • When using frozen berries, make sure to thaw them in advance, and cut them in smaller pieces. Except for the blueberries, leave them in one piece as they will pop by themselves and leave a wonderful, moist flavour to the muffins
  • Want to make a vegan option? Replace honey with 1/4 cup of sugar and use a flax egg instead.

And these are some of the ingredients we used: 

  • Agrilife coconut oil - bought at Central Chidlom Food Hall
  • Hilltribe Organic egg - bought at CentralChidlom Food Hall
  • Strawberries and Blueberries - bought at Central Chidlom Food Hall
  • PUREHARVEST Organic Wholemeal Flour -  at Villa Market
  • LE ROOT organic unsweetened Almond Milk - at Central Chidlom Food Hall

 

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