These vegan muffins are rich in many different savours. If you like an intense nut flavor, you will love it! I adapted the recipe from Unconventional Baker. I’ve changed some ingredients to my taste.
½ cup white flour
1 cup almond flour
½ cup chickpea flour
6 tbsps peanut tahini
1 cup coconut sugar
vanilla to taste
almond essence to taste
1 tbsp fresh rosemary (very finely chopped)
a pinch of salt
½ tsp baking soda
½ tsp baking powder
½ cup sunflower oil
½ cup water
6 tbsps cedar nuts (use them whole, not cut)
I knead cake dough from all the products (rosemary and cedar nuts I add at the end).
I pour the mixture in previously greased muffin molds.
Bake in a preheated oven at 180ᴼC until readiness (I always check with a wooden skewer; if necessary, you can reduce the temperature during baking – it depends on the baking mold and the oven).