Last Saturday I was in the mood to bake some muffins. Baking has always been a source of comfort for me. But as I was still quite sick, I didn’t want to go shopping, so I had to work with what I had at home. After some research online I found Diana‘s recipe for Carob Banana Pecan Spelt Bread. I wanted to make this recipe vegan, just to see if I could, so I made some changes.
The resulting muffins are delicious! The rose a lot more than I expected, and they are very fluffy and moist.
Here’s what you need:
- 1/2 cup white flour
- 1/2 cup whole spelt flour
- 1 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup coconut oil, melted
- 1/4 cup brown sugar
- 1 flax egg (1 Tbsp ground flax and 3 Tbsp water)
- 1 small banana
- 1/2 cup coconut milk
- 1/4 cup walnuts, roughly chopped
- 1/4 cup chocolate chips
First mix the ground flax with water and set aside. The mixture will thicken after a few minutes, this is called a “flax egg” in vegan baking, meant to replace one whole chicken egg.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with some melted coconut oil or spray it with some cooking spray.
Mix all the dry ingredients in a big bowl. In a medium bowl mash the banana and stir in all the other wet ingredients. Add wet mixture into dry mixture with a big spoon or spatula until everything is just combined.
Pour batter into the holes of the muffin pan. Bake for about 20 minutes. Let the muffins cool for at least 5 minutes before removing them from the pan.