vegan Chocolate Chip Muffins

Step 1/7

• 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.

Step 2/7

• 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).

Step 3/7

• 24½ g margarine
• ¼ tsp vanilla extract
• 28⅞ g bananas

• whisk

In another bowl mash the banana. Add starch-water mix, milk-mix, vanilla and the melted margarine. Whisk vigorously.

Step 4/7

• 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.

Step 5/7

• 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.

Step 6/7

Scoop the batter into the liners. Use the left over chocolate chunks to sprinkle on top of the batter.

Step 7/7

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!