Hi everyone! It’s been a while I know, but I’m sure you will forgive me after I give you this great new recipe of Vegan Muffins!
As I said in my previous post, I always try to make vegan food the tastiest and the least expensive to make so that this new cuisine can be affordable by more and more people.
If you find that the texture of the muffins in my previous post is not soft enough, you are definitely not going to think the same thing of these ones! I personally like both types, but maybe, if your guests are new to the vegan cuisine, these ones are the most similar to the muffins everyone knows.
So put your apron on and get ready to cook!
Ingredients (9 muffins):
- 150 g rice flour
- 50 g almond powder
- 70 g brown sugar
- 1 spoon of honey
- 2 spoons of rice cream
- 2 medium bananas
- 1 ½ spoons organic colza oil (to keep in the fridge)
- 50 g dark chocolate
- 500 ml water
- 2 spoons of cacao powder
- 1 spoon of orange extract
- 50 g chopped pistachio nut
- ¾ spoon of bicarbonate of soda
First of all melt the chocolate with half of the water on a hob at low temperature, stirring often. In the meantime, mash the bananas using a fork then put the mash in a bowl together with the flour, the almond powder, the sugar, the honey, the rice cream, the bicarbonate of soda, and the colza oil.
Mix it all together then slowly add the water and chocolate liquid (it must be still warm but not boiling hot and the cacao powder, keeping on stirring.
Then slowly add the rest of the water and adjust with more or less water until the result is a creamy dough. Add 40 g of pistachios (or more according to your taste), put into the muffin pan and decorate with pistachios left.
Pre-heat the oven at 180 degrees and bake for 25 minute.
Let cool then serve slightly warm.
I hope you’ll enjoy these delicious muffins!
🙂
In and out my cupboard 