Quick vegan pecan and maple syrup muffins
Crunchy top and a rich middle plus my two favourite Canadian flavours combined in a muffins 🇨🇦
Ingredients
Equipment
Method
Prep
- Put the oven on 180℃ (fan oven)
- Line the muffin tins with muffin cases , if you feel up to it – grease each one with oil to make it easier to take the muffin out when eating
Making the muffins
- Mix all the Bowl ingredients and give them a good stir with a metal spoon
- Mix all the Jug ingredients and give them a stir
- Pour the Jug mixture into the bowl and use a metal spoon to mix the ingredients. The mixing is more akin to traditional folding, do not mix vigorously or use an electric mixer
- Divide the mixture between the muffin cases, filling each one up to about two thirds
Final touches
- Put a pecan half on the top of each muffin and press it in lightly
- Drizzle the tops very lightly with a few splashes of maple syrup
Baking
- Bake in the oven for 20 minutes. The maple syrup will caramelise and will come out a rich caramel colour
- Take the muffins out of the trays and onto a wire rack for 10 mins so they don't end up with a soggy bottom
Notes
Storage
These do well in an airtight containter for around 4 days
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