Quick and easy muffins that are ready in no time. With delicious raspberries and chocolate drops, they are a real treat. Vegan, oil-reduced, quick to make and gluten-free if desired.
Preheat the oven to 175degC convection (195degC top-bottom heat) and line a muffin baking tray for 12 muffins with muffin cups or lightly grease if needed.
Provide a large baking bowl, pour in the vegetable milk, oil, raw cane sugar, cottage cheese and the mashed banana. Stir with a hand mixer or whisk until all wet ingredients are well combined.
160 ml Plant milk, 80 ml Oil, 120 g Raw cane sugar, 30 g vegetable curd, 1 Banana
Add spelt flour, baking powder, bourbon vanilla and salt and continue mixing until a smooth dough is formed. If the dough is too dry, add a sip of vegetable milk, if too runny, add a touch more flour.
240 g fine spelt flour, 3 tbspn Baking powder, ½ tbspn Bourbon vanilla ground, ¼ tbspn Sea salt
As a final step, gently fold in raspberries and dark vegan chocolate drops.
1 Bowl fresh raspberries, 80 g dark vegan chocolate drops
Divide the batter evenly among the muffin cups with a spoon.
Put in the oven and bake for 30 minutes. Use a wooden stick to check if the muffins are baked through. Let cool and enjoy.
Store leftovers (if any) in an airtight box in the refrigerator for up to one week. Can be kept frozen for up to one month.