Have you ever seen or eaten a classic Swedish Sela? This is a fun and easier alternative making it a muffin instead. These Semla muffins are vegan, gluten and sugar free. They’re really easy to make, taste amazing and are such a great afternoon snack or dessert.
We have a few traditional pastries in Sweden. I guess most of you know Swedish cinnamon buns? Cinnamon buns and meatballs are what we are known for. But we actually do have a few more pastries that are less know abroad. During Christmas we eat saffron buns, for Midsummer we make strawberry cake… and in February we eat Semla. A classic semla is a yeast wheat bun filled with almond paste and topped with whipped cream. It should actually be eaten during the official Semla day which is in February (also called “Fettisdagen” meaning Fatty day). But we start indulging on this pastry already in January (hand in hand with all our New Years resolutions haha). There are never ending debates going on regarding how much almond past vs whipped cream there should be. Should the almond paste be smooth or should there be some chunks of almonds left? Everyone has their own way of eating their Semla and preferences on how much of everything should be added to it. Anyways, Im really not a big fan of the classic Semla. I think they’re pretty boring and bland. It’s a wheat bun with whipped cream on top. I don’t know about you, but for me it’s not really that intriguing. So I thought I give the classic Semla a face lift by making it a muffin Semla instead. Because who doesn’t love muffins? Especially when it’s a tender, soft muffins spiced with freshly ground cardamom seeds, stuffed with home made almond paste and just a little whipped cream on top. And the best part? These Semla muffins are vegan, gluten and sugar free.
A few tips:
- I recommend you to use silicon muffin tins when making the muffins.
- If possible, try to use freshly ground cardamom instead of ground cardamom. It really makes a big difference in this recipe.
- Let the muffins cool completely before adding the almond paste and whipped cream. Otherwise it will melt.
- I love adding roughly chopped almonds to the almond paste. It’s optional, but highly recommended. It makes the pastry much more interesting adding some crunchiness and extra texture.
- Go ahead and adjust the amount of almond paste and whipped cream according to your preferences. That’s what all Swedes do anyways. (Btw Im team almond paste, no question about it!).
- The muffins are good to store for up to five days in the fridge.
Ingredients for these Swedish Semla Muffins:
- Apple sauce
- Aquafaba powder or aquafaba from chickpeas
- Apple cider vinegar
- Coconut oil
- Stevia granular sugar
- Oat flour
- Rice flour
- Baking soda
- Cardamom seeds
- Almond flour
- Fiber syrup or agave
- Coconut cream or vegan heavy cream
Other recipe you might like:
- Carrot Cake Muffin Cups (Vegan, Gluten & Sugar Free)
- Healthier Swedish Cinnamon Buns/Kanelbullar (Gluten & Sugar Free)
- Lussebullar/Saffron Buns (Gluten & Sugar Free, Lower in Fat)
- Apple Cinnamon Oat Muffins with Oat Crumble (Gluten & Sugar Free)
- Pear & Pecan Muffins (Vegan, Gluten, Sugar Free, Naturally Sweetened with Fruits)
- Cream Cheese Filled Banana Muffin Cups
- Mini Strawberry Cake (Vegan, Gluten & Dairy & Sugar Free)
Swedish Semla Muffin (Vegan, Gluten & Sugar Free)
For the muffins
- 1 dl Apple sauce
- 1 Aquafaba egg (1/2 tsp aquafaba powder + 3 tbsp water, or just regular aquafaba)
- 1 1/2 tsp Apple cider vinegar
- 1 tsp Coconut oil melted
- 1 dl Stevia granular sugar
- 1 1/2 dl Oat flour
- 1 1/2 dl Rice flour
- 1/2 tsp Baking soda
- 3/4 tbsp Cardamom seeds freshly ground
For the almond paste
- 1 1/2 dl Almond flour
- 3-4 tbsp Fiber syrup or agave
- 3-5 Almonds (optional, but recommended) roughly chopped
- 1-2 tsp Water (if needed to thin)
For the whipped cream
- 3 dl Coconut cream or any other vegan whipped cream
- 2-3 tsp Vanilla stevia drops (or vanilla extract)
- Preheat the oven to 175 degrees Celcius.
- Mix the aquafaba egg (or add three tablespoons of aquafaba drained from chickpeas) and add to a blender.
- Add apple sauce, melted coconut oil and apple cider vinegar to the blender and mix until smooth.
- Combine stevia sugar, oat flour, rice flour, baking soda and freshly ground cardamom seeds in a bowl.
- Add the dry ingredients to the wet and mix until you have a smooth batter. Don't mix for too long.
- Fill up 3/4 of (silikon) muffin tins with the batter.
- Bake in the middle of the oven for 12-15 minutes.
- Take out and let cool.
- Meanwhile combine the ingredients for the almond paste in a small bowl. Add some water if the paste is too thick.
- Combine coconut cream or vegan cream with stevia drops. Whip using a hand mixer until peaks start to form.
- When the muffins have cooled down, ease out a small hole in each muffin using a small spoon or a melon baller.
- Add almond paste to the hole.
- Top the muffins with whipped cream using a piping tip or just a regular spoon.