Vegan fat free “Opera” muffins
I call these Opera muffins because I make them on Saturday morning before we go to the Met Opera live broadcast in a local theatre. In our small town they still seem to allow patrons to bring in coffee and outside food and I have developed a ritual of getting a coffee next door and enjoying a three or four hours opera in the reclining seats of the small theatre. Being a huge opera fan, I look forward to this event and even when we travel, we try to get to a local theatre where they show the broadcast.
Back to the muffins. I seldom make them twice the same but tend to follow the general system outlined below. I make them fat free but you could add oil (1/3 cup, instead of the banana) if you want a more traditional texture muffin).
I find that the muffins were sticking to the paper cups so you could spray them lightly with non stick oil if you wish. I didn’t and just peeled off the paper cups when the muffins cooled down for easier handling.
Vegan fat free “Opera” muffins
12
servings45
minutes30
minutesIngredients
2/3 cup oat milk
1 teaspoon apple cider vinegar
1 banana, mashed with a fork
1/3 cup agave syrup
2 cups flour (white or whole wheat)
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raspberries
Directions
- Prepare a non-stick 12 pieces muffin pan. You can spray it lightly to prevent sticking.
- Add cider vinegar to oat milk in a small bowl.
- Combine flour, baking powder, baking soda and salt in a larger bowl.
- Add mashed banana and agave syrup and mix.
- Add milk mixture to the flour mixture and stir only until blended.
- Gently fold in the berries.
- Using an ice cream scoop, scoop into prepared muffin cups.
- Bake in a preheated 350F oven for 25 minutes or until done.
- Remove from oven and let cool.
Comments are closed here.