I'm going to be honest and say that it's been a while since I made any type of sweet bake. Since we went vegan, I found the concept of baking without eggs a bit scary. I just couldn't imagine a vegan muffin tasting good for example. The other day, I really fancied something sweet and together, we went to a local vegan dessert shop. They had the most amazing vegan cakes you can possibly imagine: all raw as well.
This weekend, I was a bit restless in the kitchen. I wanted to do something a bit special and different so I sort of decided to make vegan muffins, but I quickly realised I am missing some key ingredients like baking powder. So that was a good enough reason to give up on my idea of making something sweet. But then, I thought I'm continuously looking for excuses to postpone the sweet vegan baking. It was clear: I was afraid of failure.
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The Vegan Muffins Challenge
We all have to start somewhere and I thought vegan muffins should be easy enough to make, given they don't really need any egg substitute. But then, I remembered I had some blueberries and bananas, so my simple muffins quickly transformed into a more challenging project. When I asked my husband about it, he also said it would be great if I could make some chocolate to dip the muffins in. Ok, so from I'm not doing anything this weekend, I went to planning 12 vegan muffins which somehow now needed vegan chocolate ganache.
To my surprise, the vegan muffins were actually much easier to make than I imagined. I mean, I literally mixed the ingredients and then scooped the mixture into silicone muffin holders. Another 15 minutes later I had the perfect star-shaped muffins which actually tasted divine. Now you might not believe me, but honestly, these were the best muffins I've ever had in my entire life. Super moist and delicious.
For the ganache, I decided to go for a quick and easy avocado chocolate mousse. It took less than 2 minutes to make so by the time my vegan muffins came out of the oven, the mousse was already ready to go.
I initially left the muffins as they are, thinking that my husband wants to indeed dip them in the mousse. But then, I decided to cover them in chocolate and at the end, I also sprinkled them with crushed almonds.
The moment of truth? Asking my husband to taste one and give me feedback. He ate five of them in one go! I'm not joking. He's not much of a muffin and chocolate type of guy, but he couldn't stop eating them. He said they were the best muffins ever and that avocado mousse was actually spectacular. Well, that's how to make a girl feel special.
So, that's it! I broke the spell: I made my first ever vegan muffins and I'm excited to start baking a bit more. Now, if you too are a bit worried about making them: don't be. They are super quick and easy and you can even make them for a dinner party as nobody could ever tell they are not vegan. Seriously, they taste like a combination of banana bread and soft blueberry muffins. It's a winner recipe and one I'll be using forever and ever.
As always, do let me know what you think and how they tasted. Leave a comment below and tell me how you liked this recipe.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.