Do you also like vegan banana walnut muffins as we do? Here you get the best recipe.
Good vegan banana walnut muffins are not at all difficult to make. The trick is the right texture! Use a combination of bakingsoda and bakingpowder for the best result.
Air in vegan pastries is indispensable for the right taste and texture. As a pastry chef, you have several chemical raising agents at your disposal to create carbon dioxide in your batter and during vegan baking. The basis of most of these agents is baking soda, also known as sodium bicarbonate. This substance – which despite its name – is not dangerous for human consumption and begins to produce carbon dioxide gas as soon as it comes into contact with an acid and water. So baking soda only works if there is an acidic ingredient in your batter such as a yogurt culture, vinegar or lemon juice. But cocoa powder, molasses (in brown sugar) or invert sugar (in soft sugar) can also contain acids and therefore activate baking soda in a batter. Baking powder is a combination of baking soda and a soluble acid in powder form. Usually some starch is added as an anti-lumping agent. Thus, this combo allows you to make any batter rise, regardless of the presence of acidic ingredients. Like baking soda, baking powder will only start to develop carbon dioxide once moisture is added.
Want to read more about the use of bakingpowder and bakingsoda in vegan baking? Read our article on the use of bakingpowder and bakingsoda in vegan baking.
Walnut muffins
Equipment
- Muffin mold for 12 pieces
- hand mixer
Ingredients
- 1 ripe banana
- 200 g applesauce
- 75 ml maple syrup
- 60 ml soy milk or other plant based milk
- 150 g flour
- 50 g almond flour
- 8 g baking powder
- 2,5 g bakingsoda
- 2 g cinnamon ground
- 2 g cardamon ground
- 75 g walnuts coursly shopped
Instructions
- Preheat the oven to 200 degrees
- Mash the banana and stir in the applesauce and milk. Stir in the maple syrup.
- Sift flour, almond flour, baking powder, baking soda and spices over a bowl.
- Mix in the wet ingredients and mix to a cohesive batter. Do not mix too long.
- Spoon in ¾ of the walnuts.
- Divide the batter between the muffin tin and sprinkle with the rest of the nuts.
- Bake the muffins for 25 minutes in the center of the oven.
