![]() ![]() You know the one, right?Ģ flax eggs (2 TBSP. I kind of felt like I was in that McCain Deep’n Delicious chocolate cake commercial from back in the day. ![]() My favorite way to enjoy them was actually right out of the fridge, when they were chilled. These muffins taste even better the next day. Vegan Double Chocolate Banana Espresso Muffins (adapted from Minimalist Baker) And if I can get away with eating a relatively healthy muffin that tastes like a fudgey chocolate cupcake for breakfast, you better believe I’m totally going to do just that. But most importantly, they taste like a fudgey chocolate cupcake. Second, they’re packed with good for you ingredients like whole wheat flour, flax, bananas, and coconut oil. Whether you love Valentine’s Day or not, you should really make these muffins. And of course, it’s a great reminder to tell those we love just how much they mean to us. The big V-day doesn’t hold much meaning for me, although I do use it as an excuse to eat lots of chocolate and those little cinnamon hearts. The holiday of love is quickly approaching. (But really, why don’t you like chocolate and are you seeking help?) And if you don’t like chocolate, well…you can show yourself out. Perhaps it might be worth posting a copy of this recipe as Banana Muffins for Children.Hey friends! There are a couple of chocolate recipes comin’ atcha this week, I hope you don’t mind. My loaf was a lot smaller that the one here because I’ve used 2/3 of the dough on muffins.Īlso I was making it with my toddler and I can state that just mixing everything in no particular order works too □ I did not have maple syrup and want to replace the sugar or part of it with the syrup because the flavour will be will go very well with walnuts etc. To be honest the amount of coconut sugar made it perfectly sweet (to my taste). I was making it for my toddler so I did not want it to be too sweet. I’d also mix salt and baking powder with the flour before adding to the rest of the ingredients, it’s harder to ensure it is spread throughout the dough otherwise. I’d recommend melting the coconut oil prior to mixing otherwise it is difficult to blend it completely and you might end up with little ‘pieces’ of oil here and there. I used coconut oil, rice flour and regular white flour, ground almond, soy milk and no maple syrup. So I have made it only once and made a LOAF and MUFFINS. Will try another loaf recipe next time.Īnother brilliant recipe, thank you for sharing! The stick still had stuff stuck to it, but they were baked enough when I sliced them. In the end, I just decided to hope for the best. In the mini-loaf pans, it’s supposed to take less time, but it took a good 2 HOURS in the oven – I lost track because I kept adding 10 minutes, then 15 minutes over and over again. Fortunately, I could smell them burning and I quickly made the change. For anyone else trying this, you have to use the bottom rack because the loaves touched the top element pretty quickly. (If you could suggest ONE kind of flour to use in place of a blend, it would be much appreciated.) The other difference is that I used mini-loaf pans in the toaster oven (small space). I’ve never had any problems substituting oat flour for the gluten-free blend in any of the other recipes I’ve tried. I live in a small space, so I simply can’t buy a bunch of things and mix them together. The only ingredient that I used not listed was oat flour instead of the gluten-free blend. The loaves I made are not inedible they’re just not as banana-y as I had hoped. It’s also very, very dense, which I kind of expected given that it’s gluten-free. I didn’t find it to be as banana-y as the banana muffins I usually make. ![]()
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