By Frances
Found a great website called
egglesscooking.com as I wanted to do some egg-free baking for our coffee group, as one of the toddlers has an allergy. Easy to make these vegan recipes sugar-free too. I adapted this
vegan double chocolate banana muffin recipe.
- 1 and 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white sugar (I used agave syrup and honey)
- 1 cup mini vegan chocolate chips (did not use)
- 1 cup mashed bananas
- 1/4 + 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- all-purpose flour = whole wheat pastry flour or equal parts whole wheat flour and all-purpose flour
- almond milk = any non-dairy milk of your choice
- apple cider vinegar = white vinegar
- coconut oil = any neutral flavor oil of your choice
- Preheat the oven to 350F/180C for 15 minutes.
Line a 12 cup muffin pan with paper liners or grease it with non-stick
cooking spray. Mix together 1/4 cup almond milk and vinegar; set aside
for it to curdle.
- In a large bowl sift together the flour, cocoa, baking soda, baking powder and salt. Stir in the sugar and make well.
- In another bowl combine together the mashed bananas, curdled almond milk, vanilla extract, oil and remaining 1/4 cup milk.
- Add the wet mixture to the well and mix until just combined. Stir in the chocolate chips.
- Scoop out the batter among the 12 cavities. About 1/3rd cup of batter per muffin.
- Bake for about 20-25 minutes or until a
toothpick inserted in the center of the muffin comes out clean. Mine
was done after 20 minutes.
- Transfer the pan to a wire rack to cool. If
using paper liner, you should be able to lift the muffins off the pan
after 5 minutes.