Vanilla muffins filled with jam

Vanilla muffins filled with jam

Total: 1 hr 5 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / piece: 289 kcal
, Fat: 16 g
, Carbohydrate: 32 g
, Protein: 4 g

A fluffy, moist muffin without egg and therefore vegan. This is a practical recipe for when you fancy a muffin but don't have any eggs. You can make these muffins even more moist by using apple sauce (or even a banana).


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Muffin batter

200 g light spelt flour
1 parcel baking powder (approx. 15 g)
160 g apple sauce
1 dl rapeseed oil
1 tsp vanilla paste
6 tsp jam

To bake

a little icing sugar
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12-hole muffin tin (each hole approx. 7 cm in diameter), 8 holes lined with a paper case

How it's done

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Muffin batter

Mix the flour and baking powder in a bowl. Stir in the apple sauce, oil and vanilla paste. Spoon 2 tsp of batter into each of the prepared moulds, add 1 tsp of jam and cover with 2 tsp of batter.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool, dust with icing sugar.

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