At the end of last year, my mother sat us all around the kitchen table and announced that she was going to become a vegetarian.
Which complicates my life a tiny bit seeing as my recipes for eggless baking is limited. I only really have 3 eggless cake recipes.
So I set myself a task of looking into recipes that wouldn’t be bland and tasteless and that are not too healthy because my dad has a sweet tooth rather than a savory tooth.
I came across a website called Loving it Vegan where there is a ton of recipes that are egg free, which is just up my street.
I have really thought that vegan cakes and treats would be delicious, I always got the impression that they were tasteless healthy food only gym buddies ate, but then I made the muffins and ate them and I was SOOO wrong, they are delicious and tasty, you would never say that they are egg free at all.
Also thanks to the website I have finally learnt what an egg substitute in baking is… how clever am I???
Ingredients for the Flax egg ( Egg substitute)
- 1 x tbsp. ground flax seed.
- 3 x tbsp. boiling hot water.
- Mix together and set aside, while you get the muffin batter ready.
Ingredients for the muffin:
- 2 x cups cake flour.
- 1 x cup treacle brown sugar.
- 3 x tsp baking powder.
- ¼ x tsp salt.
- 1 x tsp cinnamon powder.
- 1 x flax egg.
- 3 x ripe almost bruised bananas.
- ½ x cup soy milk.
- 3 x tbsp. vegetable oil.
- 1 x cup almond nibblers.
- Flaked almonds for decorations.
- Sift the flour into a bowl.
- Add the brown sugar, baking powder, salt and cinnamon powder.
- In a blender, add the peeled bananas, soy milk and vegetable oil and blend till smooth.
- Pour the wet mixture into the dry mixture and mix till well combined.
- Pour in the flax egg and mix.
- Fold in the almond nibblers.
- Scoop into prepared muffin pans.
- Top with flaked almonds.
- Pop into a preheated oven and bake at 180 degrees for 20 – 30 minutes, till the tops are nice and golden brown and the cake tester comes out clean.