Vegan fat free “Opera” muffins

March 9, 2020 Published by Dina Leave your thoughts


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

Recipe by Dina Honke
Servings

12

servings
Prep time

45

minutes
Cooking time

30

minutes
Calorieskcal

Ingredients

  • 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.




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