Last night I baked my first set of vegan muffins. That’s right eggless muffins, I thought they would just crumble apart, but they turned out to be the perfect consistency and bound well. They tasted delicious, and it is hard to taste the difference between these and my old muffin recipe.
1 cup rice flour
1/2 cup oat flour
1/4 cup sweet potato flour
1/4 cup buckwheat flour
2 tsp baking powder
1 tsp baking soda
1 bag of organic chocolate chips
3/4 cup of caster sugar
1 cup of Oat milk
1/2 cup of sweetened soy milk
50 grams of vegan spread
Preheat your oven to 180° Celsius(356° Fahrenheit)
Mash the bananas with a fork and put inside a giant bowl.
Sift the flours, baking powder and soda into the same bowl and add in the chocolate chips, sugar,
spread, Oat milk and soy milk.
I used the soy milk to sort of act like the missing two eggs.
Mix everything together with a wooden spoon, no more than 20 times around.
Pour mixture into a 12 muffin tin.
Bake for 20 minutes, turning tin after 10.
The muffins will be slightly golden on top and taste fantastic!