Love love love these muffins. I made them as vegan muffins because my son is allergic to milk and eggs and they turned out great!!!! I have been trying to perfect my vegan muffin recipe and this is the fourth recipe I tried. This is by far the best!!!! Here's how I made them: 1) I subbed the oil for 3/8 cup vegan butter (melted) because I prefer butter than vegetable oil. I didn't have 1/2 cup of vegan butter available so I used 1/4 cup milk when I pureed the banana to make sure they were going to be moist enough; 2) I only used 1/3 cup sugar (3/4 cup is just way too much in my opinion). 1/3 cup is the perfect amount; 2) I used 1 tablespoon of ground flaxseed, which I first let sit with 3 tablespoons of water for 5 minutes - this was in place of the egg; 3) I used 1/2 cup of soy vanilla yogurt; 4) and I used dairy, nut and soy free mini semi-sweet chocolate chips by Enjoy Life. All and all, I these are AMAZING. Texture, size and sweetness are all perfect.
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Love love love these muffins. I made them as vegan muffins because my son is allergic to milk...