Years ago, I had the fortune to bake with a Professional Vegan Baker who shared with me the hacks a great vegan bakery uses to get around using traditional baking ingredients - like instead of using eggs in muffins, create a slurry of garbanzo bean flour and warm water, or instead of eggs in a cake, use aquafaba, which is the liquid in a can of chickpeas. *mind blown*
With his guidance, I made my very first batch of vegan strawberry muffins. Since then, I have adapted the recipe to my home kitchen (smaller quantities than a bakery kitchen) and tweaked the recipe to utilize the ingredients I often have on-hand and prefer to use. Since then, I have made this recipe for co-workers, my family, friends and even the instructors at the gym who teach my 6am classes. Everyone asks for the recipe and it always shocked to learn they are vegan.
This recipe is perfect for anyone! Even if you're not a practicing vegan, I promise you won't die from trying these. It's a great way to get around needing fresh eggs or milk.
I hope you enjoy this recipe as much as I have! Let me know if you give it a try and tag us on Instagram if you post a pic of your muffins - @fest.cooking.
Vegan Strawberry Muffins
Makes about 20 muffins
Ingredients You'll Need:
300 grams Almond Milk
20 grams Garbanzo Bean Flour
300 grams Light Brown Sugar
10 grams Lemon Juice
130 grams Canola Oil
2.5 grams Vanilla Extract
2.5 grams Baking Powder
2.5 grams Baking Soda
5 grams Salt
250 grams All Purpose Flour
250 grams White Whole Wheat Flour
2.5 grams Ground Ginger
250 grams Defrosted Strawberries
100 grams Warm Water
Equipment You'll Need:
Food scale for precise measurements
3 large mixing bowls
Sieve for flour
Muffin tin and liners
Cake tester, knife or chopstick to test for doneness
Mix Garbonzo Bean Flour and warmed water in a bowl and set aside.
In a separate bowl, mix almond milk, lemon juice, canola oil and vanilla extract and mix till combined.
Next add in the sugar, the baking powder, baking soda, and salt and mix till combine, no lumps should appear in the batter.
Next add in the Garbonzo bean mixture you set aside earlier. Whisk in mixture slowly, but evenly, again, there should be no lumps.
Before adding in the rest of your dry ingredients, place in a separate bowl and whisk together so it is evenly distributed. Then add all at once into the wet ingredients. Mix until you have a smooth mixture.
Lastly add in your diced defrosted strawberries. (Note, strawberries should be diced into eighths, not quarters)
Baking Instructions: 350° F for 20 minutes, rotate, and bake for an additional 15-20 min at 300° F or until tester comes out clean.