I always wanted to bake vegan muffins, breads, and cookies. But when it comes to vegan muffins and breads I wasn’t that successful until now. I was browsing through internet for any substitute for egg. I saw ingredients like tofu, apple puree, apple sauce etc. Today for the first time I saw ground flax seed. When comparing the different substitute, I felt ground flax seed should work better since when its mixed with enough water, it is similar to beaten egg but still have some rigidity.
These muffins turned out so good that I could not wait to eat 2 of them once it was cooled to room temperature. They were quite moist and very soft and not gooey. Also ground flax seed provides a lot of fiber as well.
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup vegan margarine
- 2 cups mashed bananas
- 1/2 cup coconut palm sugar (you can substitute regular sugar)
- 1 tablespoon whole flax seed ground
- 3 tablespoons water room temperature
- 1/4 cup walnuts chopped (optional)
- Preheat oven to 350 F. Grease a 12 muffin cup tin or line with paper cups.
- Grind flax seed. In a small bowl combine ground flax seed and 3 tablespoon water and mix well and set aside.
- In a large mixing bowl sift together all purpose flour, baking powder and baking soda
- In a separate bowl beat margarine and sugar until they are well combined and soft. Now add flax seed mixture and mashed banana and mix well.
- Slowly add the dry ingredients to the banana mixture and mix just combined. Do not over mix.
- Add walnuts and mix lightly
- Spoon batter into prepared tin and bake for about 25-30 minutes
Source: modified from Banana Muffins II from All Recipes to make it as “vegan”.