Vegan Date & Roast Almond Breakfast Muffins

• 4 tablespoons coconut oil (melted) or 4 tablespoons safflower oil
• 250 g whole wheat flour
• 8 tablespoons sucanat
• 2 teaspoons baking powder
• 14 teaspoon sea salt
• 1 tablespoon Ener-G Egg Substitute
• 300 ml soya milk
• 1 teaspoon vanilla essence
• 150 g dates (chopped)
• 60 g almonds (pieces)

1. Preheat an oven to 190C and spread almonds out on a baking tray.
2. Once oven is heated bake the almonds for about 5-7 minutes If you plan to use this recipe again, to save time roast all the almonds you have and keep the spare in an airtight container.
3. While the almonds are roasting, either grease a muffin tray or you can use muffin liners.
4. In your food processor combine the flour, Sucanat, baking powder, salt and egg replacer.
5. In a separate bowl blend the vanilla, 4 tablespoons of oil and soya milk.
6. Combine the milk mixture to the dry mixture and blend until barely combined.
7. Add fruit and nuts if you are using them.
8. Divide mixture evenly throughout the muffin tray and bake for 15-20 mins or until a tester comes out clean.

coconut oil, whole wheat flour, baking powder, salt, egg substitute, soya milk, vanilla essence, dates, almonds

Taken from www.food.com/recipe/vegan-date-roast-almond-breakfast-muffins-282855 (may not work)