These hearty vegan Green Tea CBD muffins boast a delicate, earthy sweetness and pack a nutritional punch loaded with cholesterol-fighting fiber. If you prefer a sweet cupcake vibe, frost with a spiced glaze or a cream cheese frosting. We like them just the way they are, or with a bunch of blueberries, for an antioxidant-fueled breakfast!
- 2 cups flour (to boost the fiber, you can use oat or wheat flour)
- 2 cups rolled oats
- 3 tablespoons ground flax
- 2 cups of your favorite milk alternative
- 2 teaspoons vinegar
- 3/4 cup hot water with two DOSED No. 2 Green Tea bags steeped for 5 minutes
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 1.5 teaspoons pumpkin pie spice
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 6 tablespoons of Just Egg (equivalent to two eggs)
- 1 cup (2 sticks) melted Earth’s Balance Baking Sticks
- 2 teaspoons pure vanilla extract
- 1 1/2 cups of add-ins (optional): chocolate chips, raisins, blueberries, coconut, nuts.
INSTRUCTIONS:
- In a large bowl, stir together oats and milk alternative, vinegar, DOSED tea, and ground flaxseed. Allow the mixture to sit at room temperature for at least 30 minutes.
- Preheat oven to 350°F and line 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie; set aside.
- After oats have finished soaking, stir brown sugar, white sugar, and Just Egg into the oatmeal/milk alternative mixture. Mix in melted Earths Balance (cooled) and vanilla, and then blend in flour mixture and optional add-ins (if using) until just combined.
- Evenly divide the batter between the prepared muffin cups. Bake for 25 to 35 muffins or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Cool muffins in the pan for a few minutes before turning out onto a cooling rack to finish cooling completely.