Last week it was too cold here in Toronto.
It’s my second winter here and it’s colder and snowier than the last one.
It was bad for 3 days I think. -15 Celsius 5 Fahrenheit..
So you know, it’s nice to stay inside and enjoy the warmth, watching the snow through the window, baking…
Well I wanted to bake but when it’s so cold outside who’s gonna remember to bring some eggs?
So I didn’t have eggs and I made these vegan chocolate chip banana muffins and they were deeeeeeelicious!!!
Ingredients (12 medium muffins)
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
3/4 cup chocolate chips
1/4 tsp salt
1 tsp cinnamon
2 ripe bananas mashed
2 tablespoons peanut butter (room temperature)
1 tablespoon olive oil
1/2 cup brown sugar
2 tablespoons white sugar
1 teaspoon vanilla extract
100 ml almond milk or oat milk or soy milk or rice milk or water
How to make
Preheat the oven to 190C (375F).
Using a bowl mix the flours with the baking powder, baking soda, cinnamon, chocolate chips and salt.
Using an electric mixer set in medium speed, beat the banana pulp with the sugars, oil and peanut butter. Add the vanilla extract.
Slowly add the milk and flour alternatively and mix just until well combined.
Using a tablespoon add mixture to the cupcake papers until ¾ full.
Bake for 20 minutes until puffed and golden.
Leave them to cool inside the pan for 5 minutes, then remove them and place them on a rack to cool completely.