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- 100 g Vollkorn-Weizenmehl
- 100 g Weizenmehl (550er)
- 1 EL Sojamehl*
- 1 TL Backpulver
- 1 TL Natron
- 1 TL Ceylon Zimt
- je 1/2 TL Vanille & Kardamom
- je 1 Prise Muskat & Salz
- 2 sehr reife Bananen
- 80 g Ahornsirup
- 50 g Erdnussmus
- 50 g Apfelmark (100% Äpfel ohne Zucker)
- 90 ml Hafermilch oder Sojamilch
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Heiz den Ofen auf 180°C vor.
Leg dein Muffinblech mit 12 Papierförmchen aus oder fette es mit ein wenig Kokosöl.
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Gib alle trockenen Zutaten in eine große Schüssel und mische sie mit einem Schneebesen zusammen.
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Zerdrück die Bananen in einer zweiten Schüssel mit einer Gabel zu einem Mus.
Füge die restlichen feuchten Zutaten dazu und rühre alles mit dem Schneebesen durch.
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Schütte die flüssige Bananenmischung zu den trockenen Zutaten und rühre mit dem Schneebesen, bis du einen glatten Teig hast.
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Füll den Teig in die vorbereiteten Muffinförmchen und backe die Muffins für 20 Minuten auf mittlerer Schiene im Ofen.
Wenn du magst, kannst du die Muffins vor dem Backen noch mit Erdnüssen verzieren.
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Mach den Stäbchentest und wenn das Stäbchen sauber herauskommt, nimm die Muffins aus dem Ofen und lass sie auf einem Kuchengitter abkühlen.
Is it possible to bake delicious fluffy, peanutty sweet muffins, WITHOUT eggs, milk, butter or sugar?
My Answer: Well, yeah!! Of course, why not though…?
The “secret ingredient” is, as so often with vegan baking, a very ripe banana 🍌, or in this case two of them 🍌🍌. Add a little apple sauce and maple syrup, and the muffins are just perfectly sweet. If you are more on the sweeter side, either add 2 extra tablespoons of maple syrup to the dough or decorate the muffins with a sweet topping.
I’ve omitted the topping today, because I wanted the muffins to be an ideal snack for in between, and now you can even have some for breakfast with no guilty conscience at all. Good? Good!! 😉
Since the muffins are naturally sweetened only, they are also a delicious treat for little & not so little kiddos. Anyways, my little guy loves to munch on them. 😊
Margarine or oil will stay in the cupboard today, as all you need is a big spoonful of all natural peanutbutter (made from 100% peanuts). If you’re not into peanuts (why are you reading this post anyway ?! 😜) or are looking for a little variety, you can just use any other nutbutter you like. A few fragrant spices, some plant-milk and flour and the muffins can already go into the oven.
After only 20 minutes your kitchen will be smelling divine and the muffins are ready. Let them cool a little on a baking grid & enjoy!
By the way, it’s always a good idea to bake a few muffins just before you have lovely people visiting. Not only because you can share the muffins with your favorite crew, but also because the apartment will be smelling so inviting then. Try it out right now. Your guests will be happy for sure.
Have fun baking 😘 XO, Romy
- 100 g whole wheat flour
- 100 g wheat flour
- 1 Tbsp soy flour*
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp each ground vanilla & cardamom
- pinches of nutmeg & salt
- 2 very ripe bananas
- 80 g maple syrup
- 50 g peanut butter (100% peanuts)
- 50 g apple sauce (100% apples-no added sugar)
- 90 ml oat milk or soy milk
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Preheat your oven to 180°C | 360°F.
Line your muffin tray with 12 paper cups or grease it with a little coconut oil.
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Put all dry ingredients in a large bowl and mix with a whisk.
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In a second bowl, mash the bananas with a fork until they are really mushy.
Add the remaining wet ingredients and stir everything together.
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Add the liquid banana mixture to the dry ingredients and stir with the whisk until you get a smooth dough.
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Divide the dough between the prepared muffin cups and bake the muffins for 20 minutes on a medium rack in the oven.
Do the stick test and if the stick comes out clean, take the muffins out of the oven and let them cool on a baking grid.