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Vegan Chocolate Banana Walnut Muffins

 

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.

Enjoy!

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