vegan Chocolate Chip Muffins
whisk, muffin liner, muffin tray
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- ⅞ tbsp starch
- 1⅓ tbsp water
- 53⅓ ml oat milk
- ¼ tbsp lemon juice
Combine starch and water. In a separate bowl mix together lemon juice and plant milk. Let both sit while prepping the rest.
- 68⅞ g flour
- 44½ g sugar
- ½ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
Combine all dry ingredients in a large bowl. Also melt the vegan butter (margarine).
- 24½ g margarine
- ¼ tsp vanilla extract
- 28⅞ g bananas
In another bowl mash the banana. Add starch-water mix, milk-mix, vanilla and the melted margarine. Whisk vigorously.
- 40 g chocolate chunks
Fold the wet and dry ingredients together until only slight streaks of flour are left. Finally add 2/3 of the chocolate chunks and gently fold in.
- muffin liner
- muffin tray
Let the batter rest for about 30 minutes. In the meanwhile preheat your oven to 425F (220C) and prep a muffin tray with liners.
Scoop the batter into the liners. Use the left over chocolate chunks to sprinkle on top of the batter.
Bake for 8 minutes before lowering the temperature to 350F (180C) and bake the muffins for another 8-10 minutes. Use toothpick-test to make sure they are cooked through.
Enjoy your meal!