I made these muffins two days ago, and have been walking around in a happy little fog since then because these little vegan morsels of yumminess are so incredibly AWESOME.
Light and tender, moist and chocolately, what more could you want in a muffin? If I had a cafe, these would be on the menu every freakin’ morning.
I adapted a recipe found here. I cut the sugar to 2/3 cup, and they were still really sweet, so next time I’ll cut it to 1/2 cup.
|210g||plain (all-purpose) flour||1-3/4 cups|
|145g||sugar (or less)||2/3 cup|
|1 teaspoon||baking powder||1 teaspoon|
|1 teaspoon||baking soda||1 teaspoon|
|1/2 teaspoon||salt||1/2 teaspoon|
|vegan powdered egg replacer equal to 1 egg|
|125ml||soya yogurt||1/2 cup|
|125ml||mild vegetable oil||1/2 cup|
|1 teaspoon||vanilla extract||1 teaspoon|
|230g||mashed ripe banana (about 3 small)||1 cup|
|120g||vegan chocolate chips||3/4 cup|
1. Preheat oven to 200C (400F). Grease a muffin tin, or use muffin liners.
2. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt until well mixed. Set aside.
3. In a medium mixing bowl, add water to the powdered egg replacer according to the package directions for the equivalent of one egg. Whisk mixture together until foamy. Put the yogurt, oil and vanilla into a measuring cup and whisk with a fork until emulsified. Then whisk yogurt mixture into egg replacer until well blended.
4. Gently fold wet mixture into dry, just until evenly mixed. Do not overmix. Fold in mashed bananas and chocolate chips.
5. Spoon into prepared muffin tin.
6. Bake for 22 to 25 minutes, rotating tin halfway through, until a toothpick inserted in the centre of a muffin comes out clean. Cool five minutes in pan before removing to a wire rack to cool completely.
Makes 12 incredible muffins.