We're in the midst of our Vegetarian Diploma Course and have just begun lessons on baking. These vegan muffins have proved a huge success with our students. We made ours with banana, hazelnuts and chocolate chips, but you could easily adapt the recipe to use other fillings. Our favourite combinations for sweet vegan muffins are
The trick with vegan muffins is to not over-mix the muffin mixtures. Just stir until the flour is blended in. Also, when you buy vanilla extract make sure it is extract or essence and not "vanilla flavouring". You can tell by price as pure vanilla is very expensive and flavouring is cheap. Vanilla flavouring has a horrible artificial taste and will ruin the muffins!
The great thing about muffins is that they are quick to cook and are brilliant to freeze. Although best eaten the same day, they will keep for a couple of days in an airtight container. We usually make a whole tray and freeze half of the muffins. They defrost overnight at room temperature and make great lunchbox or picnic treats.
If you'd like to learn more vegan baking tricks, check out our upcoming vegan classes in our course calendar.
Vegan Banana, Hazelnut & Chocolate Chip Muffins
Makes: 12 large muffins