I’ve been pretty busy working 3 days a week and trying my hardest to finish my Ba degree -____- I’m afraid my life has been very boring as of late 
There has been a lot of cooking (yup, still veg*n), because I am just not a pizza kind of girl. So yesterday, after I had an early dinner, I had about half an hour free to bake some yummy muffins. As I didn’t have anything in the house that I would normally chuck into muffin dough, I decided it would be a great idea to make simple muffins with typical Dutch “speculaas”-herbs. All muffins are gone already by the way 
Vegan speculaasmuffins (makes 12)
1 cup regular flour
1 cup whole wheat spelt flour
1/2-2/3 cup Sucanat (depending on how sweet you like your muffins)
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 Tbsp speculaas spices
1 egg replacer (I used Organ egg replacer)
1 cup soymilk + dash of lemon
1/2 cup canola oil
Flaked almonds
NB. Next time I’ll add almond flakes to the dough.
Preheat oven to 180C/350F degrees. Mix the dry ingredients bowl and then the wet ingredients in a different bow. Mix contents of both bowl together with a fork until it’s lumpy. Pour batter into greased muffintin (I use non-stick cooking spray) and sprinkle the almond flakes on top. Bake for 15-20 minutes, until a toothpick comes out clean.
Also, see here for great muffin baking tips.
