N’egg-nog Muffins

N’egg-nog Muffins
Serves: 8 muffins
No-egg-nog (N'Egg-nog) muffins! Vegan take on the old classic, and then used to spice up these muffins to bring a hint of Christmas to your on-the-go breakfast, festive snack or sweet treat. Gluten-free, grain-free, naturally sweetened, vegan... and topped with N'egg-nog custard glaze  Yep! Yummmm


For: 8 muffins
  • 2.5 cups filtered water 
  • 1 + 1/4 cups buckwheat flour 
  • 1/4 cup ground flaxseed meal 
  • 1 cup raw cashews  (soaked for 204 hours, or overnight)
  • 1/3 cup + 2 tbsp coconut oil  melted
  • 1/4 cup NuZest Clean Lean Protein  (optional)
  • 6  medjool datess  (soaked in boiling water for 10 mins)
  • 1/4 cup stevia or maple syrup 
  • 2 tsp nutmeg 
  • 2 tsp vanilla extract 
  • 1.5 tsp cloves 
  • 1 tsp cinnamon 
  • 1 tsp baking soda 
  • 1 tsp baking powder 
  • 1/2  lemon  juice only
  • 1/4 tsp sea salt 


  1. Preheat oven to 180C.
  2. In a high speed blender, blend 2 cups filtered water, soaked/drained/rinsed cashews, soaked dates, 1 tsp stevia, 1 tsp nutmeg, ½ tsp cloves, ½ tsp cinnamon and 1 tsp vanilla extract until smooth. This is your “n`egg-nog”!
  3. Pour 1 cup of this into a saucer and set aside.
  4. Next, throw in the last 1/2 cup of water, buckwheat flour, flaxseed meal, Nuzest, baking powder, soda, salt and the remaining stevia, spices and vanilla, and blend until well combined, about 20 seconds.
  5. Lastly, pour 1/3 cup melted coconut oil (save the 2 tbsp for the glaze) and lemon juice in and blend for a further 10 seconds.
  6. Line a muffin tray with patties and pour about the batter into each.
  7. Place in the oven and bake for 25-30 minutes.
  8. Meanwhile, whisk 2 tbsp coconut oil into the remaining 1 cup of n`egg-nog.
  9. When the muffins are ready, allow to stand on a cooling rack 15-20 minutes.
  10. Scoop 2 tbsp of the n`egg-nog atop each muffin and spread out with the back of the spoon.
  11. Serve warm or place in the fridge for 15 minutes to allow the “glaze” to harden.
  12. Enjoy Christmas morning!