What happens when you have a 6 months left to expiry cake mix, and finding out that your bananas are overly ripen?
That's how this recipe is made, with a #vegan twist!
For the fist time I have decided to test making eggless muffins vegan style with bananas as it has been widely suggested in the internet.
However, I took an online muffin recipe and change it to a vegan recipe.
I used a (cake mix) 80%:20% (self raising flour) ratio for this video, but I still find it a little too sweet because of the the ripen bananas, you can try around 60%-40% or 70%-30% ratio if you prefer less sweet muffins.
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Moist and dense. 1 muffin can last me a meal!
If you are using the same cupcake size like mine, I would suggest you to do 190Ā°C (375Ā°F) 20 minutes baking time + 160Ā°C (320Ā°F) 10 minutes or until your toothpick / skewer stick is dry during cooked test.
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345g cake mix , 87g self raising flour / plain flour
1 teaspoon of baking soda (particularly you are using near expiring cake mix / plain flour mix)
1 cup chocolate chips
1/2 cup walnuts
1/4 cup pumpkin seeds (Optional: to increase crunch and lessen the sweetness)
2 tablespoon of flour (for mixing the chocolate chips and walnuts to prevent sinking)
3 large very ripe bananas
72g Rapeseed oil / 1/3 cup (You can try with canola oil too)
166g Un-sweeten Almond milk 2/3 cup (you can also opt for water)
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