Saturday, August 15, 2015

素香蕉榛子松饼小蛋糕 Vegan Banana Hazelnut Muffins

Being a vegan I had never tried making any vegan cake for I wasn't to keen to experiment with ingredients substitution to replace the use of egg while maintaining the suppleness of the cake texture. 

While I am aware of bananas as a very good substitute, in truth, I have never been fond of eating banana or anything that taste like one. Today, I decided to bake a vegan version of muffins using my least favorable fruit for my hubby who practice veganism on every Monday, 1st and 15th of every Chinese Lunar calendar month.  During these days, he will practice an entire day of home cooked vegan meals for breakfast and dinner. He would also bring along packed lunch from home since it isn't convenient to find vegetarian restaurant within the vicinity of his work place.

Judging from the outcome of the muffins, I totally understood why bananas are good egg substitutes for cake baking. The muffins came out moist and soft like a good sponge cake. My verdict......this is a good recipe, if you do not mind the banana flavor.

Vegan Banana Hazelnut Muffins
Recipe adapted from Namely Marly

Ingredients 材料 (A)
1 Cup Soy Milk 豆奶
2 Tsp Apple Cider Vinegar 萍果醋

125g Wheat Flour 小麦粉
125g Cake Flour 蛋糕粉
1 Tsp Baking Soda 小苏打粉
1 Tsp Baking Powder 发酵粉
1/2 Tsp Cinnamon Powder 肉桂粉
1 Tsp Vanilla Powder 香草粉
1/2 Tsp Salt 盐
30g Ground Hazelnut Powder 榛子粉

280g or 3 Large Ripe Bananas 成熟的香蕉
175g Brown Sugar 红糖
145g Corn Oil 玉米油

Directions 做法

Preheat oven at 175C degrees.

In a small bowl, combine soy milk with apple cider vinegar (A) and set aside to allow mixture to combine.

In a separate mixing bowl, sieve and mix all dry ingredients (B) together. Set aside.

Transfer cut bananas (C) into a food processor and processed until mashed. Add brown sugar, corn oil  into the mashed banana mixture and continue blending for another 10-15 seconds until combined.

Slowly sieve in 1/2 of the flour mixture (B) into the blended banana sugar batter and fold. Stir in the soy milk vinegar mixture (A) until well combined before  folding in the balance flour ingredients (B).

Transfer batter into prepared muffin liners / cups and bake in a preheat oven at 170C degrees for 20-25 mins or until a toothpick inserted comes out clean.


 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

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