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.
2 cups of self-raising flour
2 bananas
1 bag of organic chocolate chips
3/4 cup of caster sugar
1 cup of Oatly 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 flour into the same bowl and add in the chocolate chips, sugar,
spread, Oatly 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!
©Dia DiCristino
Tags: banana, chip, chocolate, dia's recipes, muffins, oatly, soy milk, vegan, Vegetarian
Cooking With Figaro Coming Soon!
January 23rd, 2009 at 5:52 pm
Man these muffins look so good. I can’t believe they have no eggs! I’d eat them anyway!
January 24th, 2009 at 11:54 pm
oh, YUM. I was hoping when I read that you are ms muffin expert, that you would be experimenting with vegan muffins. yaaay!! What kind of vegan spread do you use? I usually have Pure soya spread in my fridge.
January 25th, 2009 at 12:42 pm
I used this spread called “suma soya” because someone at the store said it would be best for baking. Pure, is the only other vegan spread I see in the UK. In the US they have something called Earth Balance that everyone raves about, but I don’t think it is here at all.
January 25th, 2009 at 3:54 pm
Good job Dia!
January 28th, 2009 at 1:25 pm
Now I am waiting for your next recipe.
June 10th, 2009 at 12:19 pm
Banana and chocolate – what more could a man want !! You should sell them – send me a dozen !