plain oat milk, or your favorite plain plant-based milk (~240ml)
apple cider vinegar (15ml)
brown sugar (106g)
maple syrup (30ml)
unsweetened apple sauce (62g)
ground flaxseed (15g)
vanilla extract (2.5ml)
whole wheat flour (113g)
baking soda (4g)
baking powder (4g)
semi-sweet non-dairy chocolate chips (80g)
1. Preheat the oven to 375°F (190°C). In a large mixing bowl, combine together the wheat bran, oat milk and apple cider vinegar. Let that sit for about 5 minutes or so. Then, add the brown sugar, maple syrup, apple sauce, ground flaxseed and vanilla extract.
2. Once the oven is preheated, add the whole-wheat flour, baking soda and powder, salt and chocolate chips to the large mixing bowl with the wet ingredients in it. Fold this together well until cohesive and no dry ingredients remain. Spoon the dough into lightly greased muffin tin wells (greased with cooking spray or a little bit of vegan butter) until it fills about ¾ of the way full. This'll fill anywhere from 10 – 12 of the wells. Bake for 16 – 19 minutes, until the tops are firm to touch and spring back a little when poked with a finger.
Adapted from 1001 Cupcakes, Cookies and Other Tempting Treats Ingredients 280gr plain flour 1tsp baking powder Pinch of salt 115gr caster sugar 100gr plain chocolatechips 250ml milk 6tbsp vegetable oil 2tsp peppermint essence Method 1, Preheat oven to 200o/c and line a 12 holed muffin tin with muffin cases 2, Mix all the dry ingredients together in a bowl 3, Blend all the wet ingredients together in another bowl or large jug 4, Make a well in the dry ingredients and pour in the wet ingredients. 100gr plain chocolatechips
For the muffins. MUFFINS1) All-purpose flour 1-1/2 cups2) Ground cinnamon 1/2tsp3) Baking soda 3/4tsp4) Baking powder 3/4 tsp5) Salt 1/4 tsp6) Granulated sugar 1/2 cup7) Unsalted butter, softened to room temperature 6 tbsp8) Large egg 19) Mashed bananas, very ripe (about 3 large ripe bananas) 1- 1/2 cups10) Yogurt 3tbsp. STREUSEL1) Ground cinnamon 1/2 tbsp2) Light brown sugar (or dark brown sugar) 1/4 cup packed3) Semi-sweet chocolatechips 3/4 cup4) Chopped walnuts 1/2 cup. 5) Bake muffins for 5 minutes at 425F or 220C degrees. Lower temperature dial down to 350F or 175C degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months. 3) Semi-sweet chocolatechips 3/4 cup