vegan muffins

Fluffy and Moist Vegan Red Currant Muffins

I always wanted to make vegan muffins that taste like real muffins, without any compromise. I've tried many recipes, but the result wasn't really satisfying. They were either too dense and moist or too dry.
 It took me a while to tweak this recipe. 
I have to admit, it's not the healthiest dessert I've done (although I used only organic ingredients), but I'd rather eat 90% healthy wholesome meals, make 10% exceptions and enjoy my life ;)
So here is my favorite red currant muffin recipe, you can substitute red currants with any other berries. I'm sure it will taste good as well. Hope you'll enjoy!

Serves: 10 muffins


1½ cup whole wheat pastry flour
¾ cup cane sugar
½ tsp salt
2 tsp baking powder
⅓ cup softened vegan butter (such as Earth Balance)
1 mashed banana
½ cup non-dairy milk  
1 tsp pure vanilla extract
1 cup fresh red currants


Preheat oven to 375ºF (190ºC). Grease 10 muffin cups with coconut oil.

Mix vegan milk, sugar, mashed banana, vegan butter and vanilla extract.

Sift flour and baking powder over the moist mixture and stir until well incorporated.

Fold in red currants.

Divide the batter between the 10 muffin cups, they should be about ¾ full.

Bake for about 20-25 minutes in the preheated oven, or until a toothpick comes out clean.