Ginger Bread Mixed Veg Cupcakes

Serves: 10 - 12 cupcakes

Prep Time: 15 minutes

Cooking Time: 20 minutes

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Ingredients:

Dry Ingredients

• 1 ¾ cups oat flour

• 2 tbsp Nutri V Mixed Veg Powder

• 1 tsp baking soda

• 1 tsp baking powder

• 2 tsp ground ginger

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp cloves

• Pinch of salt

Wet Ingredients

• Chia egg (1 tbsp chia seed + 3 tbsp warm water)

• ½ cup brown sugar or coconut sugar

• ½ cup melted coconut oil

• ¾ cup almond milk

• ⅓ cup maple syrup

• 1 tsp vanilla extract

• 1 tbsp apple cider vinegar

• Optional: mini vegan choc chips or chopped pecans

Maple Syrup Glaze

• 2 Tbsp honey or maple syrup

• 2 tsp hot water

• ¼ tsp vanilla extract

• Sprinkle of cinnamon

You will also need:

• Muffin tray

• 1x large mixing bowl

• 1x medium mixing bowl

• Whisk

Method:

1. Preheat the oven to 200°C and line a muffin tray.

2. In a large bowl, whisk together the flour, mixed veg powder, baking soda, baking powder, spices, and salt.

3. In a separate bowl, whisk the chia egg, sugar, melted coconut oil, almond milk, maple syrup, vanilla, and apple cider vinegar until smooth.

4. Pour the wet ingredients into the dry ingredients and mix until just combined.

5. Fold through choc chips or pecans if using.

6. Scoop batter evenly into muffin liners.

7. Bake for 18–20 minutes or until risen and lightly springy.

8. Let cool slightly, then enjoy warm with the maple syrup glaze

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Recipe created by Clinical Nutritionist, Raquel from Radiquel