I am a double breakfast eater. There is no time of the day when I would say no to a great cake with a cup of black coffee. These cravings are at their helm in the mornings. I would however consider myself not much of a sweet breakfast eater, unless off course its winers.
There was a time when I was growing up and since I was raised egg-free vegetarian, I found it very hard to find cakes without eggs. Now however, we find that it is becoming rapidly popular to bake without eggs.
So the next question is then what is the egg substitute to be used for the rise of the cake.
One of the (now) most common egg substitutes it flax seed and water. Great to taste as it adds an additional nuttiness plus protein. This recipe was tested on the demand of a reader, after I posted a banana bread recipe on the blog. She is allergic to eggs. So here it is finally. I replied the butter with coconut oil to make it vegan.
Tip – The one thing I did was that I forgot to add the chocolate chunks in the batter, I topped the muffins with it. If you are doing the same thing as me, then sink the chocolate chunks deep into the batter. If it lies on top it can dry up or burn, specially the ones near the heat of the oven.
Vegan banana and cinnamon muffin
2 tbsp ground flax seeds
6 tbsp warm water
180 gms light all-purpose/ gluten-free flour
1 tsp baking soda
1½ tsp baking powder, aluminium free
¼ tsp fine sea salt
90 gms palm sugar
100 gms coconut oil
2 very ripe bananas (total of 1 cup smashed)
1 tsp vanilla extract
1 tsp cinnamon
1 cup vegan- chocolate chunks
1. Mix the flax seed and water and let it sit for 15 minutes.
2. Sift all the dry ingredients. Wen backing without egg, it is important to incorporate as much as air as possible to get a lighter cake.
3. Heat the coconut oil till it just melts. Add the mashed bananas and the vanilla extract.
4. Add the flax seed and water mixture and fold the rest of the dry ingredients.
5. In the end add the chocolate chunks and stir.
6. Use an ice-cream scoop to add the batter onto lined muffin trays.
7. Bake for about 20 minutes at 160 degrees in a preheated oven. Watch the muffins closely because they can be done quickly if there is low humidity or the bananas are fresh, etc.
I have never been able to wait for them to cool before I can eat. The warmer, the better. the fluffier. Enjoy with a cuppa.