Spring/Summer

Vegan double chocolate muffins

Usually, eggs are replaced in various ways in vegan desserts. Bananas and apples are excellent substitutes and, in addition, being very sweet, they can also replace sugar. The disadvantage is that some may not like the taste they release, especially with the combination of some ingredients.
The possibilities to create delicious egg-free alternatives have definitely widened since, for a few years, the so-called egg replacers arrived on the food market. They are ingenious single packs, strictly organic, made with all natural and simple ingredients such as turmeric; corn starch, carob seed flour (which gives the dough a silky and velvety texture).
This is the key ingredient of delicious muffins, perfect for breakfast or even as a soft dessert if covered with chocolate icing.

Makes 8-10 muffins (it depends on the size of molds)

Ingredients

150 g (5 oz) brown rice flour, sifted

150 g (5 oz) cornstarch/cornflour, sifted

1 tsp organic baking powder

1 tsp organic vanilla “Bourbon” powder

1 sachet egg replacer

80 g (3 oz) Muscovado raw sugar

80 ml (3 fl oz) mild extra virgin olive oil (or 100 ml /3½ fl oz organic high oleic sunflwer oil)

80 ml (3 fl oz) brown rice milk

100 g (3½ oz) dark chocolate 70 %, vegan, chopped

100 g (3½ oz) dark chocolate with hazelnuts, vegan, chopped

 

Method:

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. In a bowl, mix all the dry ingredients (flours, baking powder, vanilla, sugar and flake chocolates.
  3. In another bowl, pour all the liquid ingredients and the egg replacer (for the latter, follow the instructions on the package.It is usually necessary to dissolve the sachets in lukewarm water and add it to the rest of the ingredients). Mix the liquid ingredients with an electric mixer.
  4. Add the dry ingredients and mix for three minutes, until a creamy mixture is obtained.
  5. Pour the mixture into paper muffin molds and cook at 180° (350°/Gas 4 ) for 15 minutes.

 

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