Ingredients (use vegan versions):
- 1 cup brown rice flour
- 1/2 cup potato starch
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon xanthen gum
- 2 teaspoons egg replacer powder
- 1 teaspoon cinnamon
- 1/2 cup vegan brown sugar
- 2 ripe bananas – mashed
- 1/2 cup canola oil
- 3/4 cup soymilk
- 1/4 cup silken tofu
- 1 teaspoon vanilla
- 1 cup vegan choc (or carob) chips
Directions:
Sift brown rice flour, potato starch,
baking powder, baking soda, xanthen
gum, egg replacer powder and cinnamon
into a bowl. Add vegan brown sugar. Using a
whisk, mix well.
In a separate bowl beat together
bananas, vegetable oil, soy milk,
silken tofu and vanilla until smooth.
Add to dry ingredients. Mix until
combined. Stir in choc chips.
Spoon into greased muffin pans*. Bake
for 30-35 minutes at 180°C (350°F).
*Tip – If using paper pans, brush or
spray them with oil first so that you
don’t leave half the muffin behind on
the paper.
Makes 12 muffins.
Serves: Makes 12
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