Name: Breakfast at 7 O’clock | The Best Recipe for Vegan Muffins
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 110g Low-gluten flour; 15g corn starch; 75g Mashed banana; 50g Sugar; 90g water; 90g Almond milk; 90g Soy milk; 35g Corn oil; 35g Salad oil; 35g Sunflower seed oil; 0.5g baking soda; 5mL Lemon juice; 5g Baking powder; a little Dried cranberries; a little Pumpkin Seed Kernels

Breakfast at 7 O’clock | The Best Recipe for Vegan Muffins

by Protoprime WeChat public account yssworld

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

This vegan banana muffin does not contain custard and milk. It is very convenient and time-saving to make. The fragrance of bananas fills the house when baked.
As for how it tastes, try it and you will know...

Breakfast at 7 O’clock | The Best Recipe for Vegan Muffins

1. Sift low-gluten flour, corn starch, baking soda, and baking powder for later use

2. Mashed bananas

3. Mix water, oil, sugar and mashed bananas and stir well

4. Pour in the sifted flour, cut and mix evenly

5. Add some pumpkin seeds and mix well

6. Divide into small paper cups, sprinkle a few dried cranberries

7. Preheat the oven and bake at 190°C for 25 minutes

Tips:
Tip:
1. It is best to choose ripe and spotted bananas.
2. The roux is cut and mixed, and do not mix for too long to prevent the batter from spitting.
3. The temperature difference of each person's oven is different, and the baking time can be adjusted according to the situation.

One of the founders of Yusu Protosin
@Love vegetarian food, love raw food, love cooking, love yoga WeChat: yssworld