🌱 Vegan & 🌱 Vegetarian Variations | TIME: 1h20m
If you've been craving chocolate chip muffins, you've come to the right place! These muffins are amazingly moist, tasty, and healthy too!
(Vegetarian option available too)
THIS RECIPE YIELDS:
14 to 16 muffins
TIME REQUIRED:
Mixing Ingredients: 10m
Bake time: 40m
Cool time: 30m
TOTAL TIME: 1h20m
VEGAN VERSION:
Ingredients:
3 ripe bananas
100 grams of jaggery
200 grams of water
1 tsp of instant coffee
210 grams of sourdough discard
1 tsp of vanilla essence
A generous pinch of salt
1.5 tsp of soda
30 grams of cacao powder
120 grams of vegetable oil
~200 grams of wholewheat flour
150 grams of dates and choco-chips combined
Instructions:
Dissolve jaggery in water on a low to medium flame.
Add instant coffee to the coffee mixture.
Mash three ripe bananas in a bowl and add the coffee mixture. Mix well.
Add in your sourdough discard and mix again.
Add vanilla essence, salt, cacao powder and mix.
Add baking soda and observe that beautiful volcano effect!
Incorporate the oil.
Add whole wheat flour and mix well.
Add the fillings (in our case - chocochips and dates).
Fill in the muffin cups to 3/4th of the capacity.
Bake muffins at 180°C for about 40 minutes or until a wooden toothpick comes out clean.
VEGETARIAN VERSION: In case you do not bake sourdough bread at home, but still want to try our recipe, here are the proportions for the vegetarian version:
3 ripe bananas
100 grams of jaggery
200 grams of water
1 tsp of instant coffee
130 grams of buttermilk (can be replaced with curd:water=40:60)
1 tsp of vanilla essence
A generous pinch of salt
1.5 tsp of soda
30 grams of cacao powder
120 grams of vegetable oil
280 to 300 grams of wholewheat flour
150 grams of dates and chocochips combined
You can enjoy these muffins as they are, or you can decorate them with some frosting. Use a non-dairy whip top to keep them vegan!
Check out the step-by-step video guide below!