A little while ago I prepared these babies for a brunch I hosted with my flatmate. They weren’t planned at all, the night before I just quickly wanted to whip up some kind of muffins. Luckily I wrote down the ingredients and fortunately the result was quite good. So if you’re curious on how to make this sweet muffin alternative, keep on reading!
Why muffins don’t taste good…
I have to share a little fun fact with you since I already mentioned muffins. I used to bake muffins quite often and my brother loved them but my dad hardly ever touched them although he loves cake. The reason: he doesn’t like muffins. I could literally bake the muffins in a cake tin and he would eat it but as soon as something has the shape of muffins he doesn’t like them anymore. I think this is hilarious – it is almost like saying you don’t like the holes in the cheese 😀
But back to these mini “Gugelhupf” muffins (I actually have no idea if there is an english term for “Gugelhupf” – it just described the shape of the muffins but usually it’s a cake). The recipe is refined sugar free as always as I try to avoid it when I am baking myself. To give them enough sweetness I used date syrup instead and the result was super fluffy and sweet enough. I purchase my date syrup in Turkish supermarkets as they usually have big jars for an affordable price. I really like these muffins whether you bring them to a birthday or buffet or enjoy them at home with a good cup of tea or coffee.
For baking I usually use baking powder – this works especially great in combination with lupine flour which makes almost every cake fluffy. Lupine flour is due to it’s high protein proportion a great egg replacement and I use it in many of my recipes. You can probably find it in your local organic supermarket.
These mini “Gugelhupf” are…
- refined sugar-free
- naturally sweetened
- made with coconut oil
- easy to make
- perfect finger food
If you give the recipe a try please let me know if and how you liked them in the comments! In case you post a picture on instagram make sure to tag me with @sheloveseating so I don’t miss it and can leave a comment.
If you’re not feeling the muffin vibe and you prefer cake, definitely give the worlds’ best hazelnut cake a try!
Chocolate Mini "Gugelhupf" Muffins
- 200 g spelt flour
- 2 heaped tbs cacao powder
- 1 tbs lupine flour
- 2 tsp baking powder
- 100 g date syrup
- 50 g coconut oil
- 175 ml oat milk or other plant-based milk of your choice
- 50 g vegan chocolate chips
For the icing
- 4 tbs icing sugar I used one made of erythritol
- 2 tbs freshly squeezed orange juice
- Preheat the oven to 160°C (fan heat/hot air).
- In a bowl combine all the dry ingredients except the chocolate drops and mix them well.
- Add oat milk, date syrup and coconut oil and mix with a handheld mixer until you have a smooth dough.
- Stir in the chocolate chips.
- Evenly spread the dough into a baking tin of your choice (could be a simple muffin tin or different shaped-muffin tin like the "Gugelhupf" shape).
- Bake in the oven for about 20 minutes.
- Let the mini "Gugelhupf" cool down. Mix the icing sugar with orange juice and add the icing on top.