Vegan muffins (magdalenas)

Ingredients

• 4 tablespoons chickpea flour
• About 6 tablespoons water
• 250 g whole wheat flour
• 125 g brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons ground almonds
• 1 tablespoon vanilla sugar (or sugar with a few drops of vanilla)
• 1½ packets baking powder (24 g)
• A pinch of salt
• 250 g vegan butter
• Juice and zest of 1 lemon

Missing an ingredient?

• What to use instead of ground almonds (almond meal)
• What to use instead of sugar
• What to use instead of whole wheat flour
• What to use instead of baking powder
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Dissolve the chickpea flour in the water, until it has a texture like a thin batter, but a little thicker.
2. In a large bowl, mix the whole wheat flour, sugar, cinnamon, ground almonds, vanilla sugar, salt and baking powder.
3. Warm the vegan butter slightly and add it to the bowl along with the chickpea flour mixture and the lemon zest and juice. Mix everything well.
4. Fill the muffin cups halfway.
5. Preheat the oven and bake them at 200°C (400°F) for about 20 minutes.
6. Let them cool slightly before unmolding, or they may break. If you like, you can add 4 tablespoons of unsweetened cocoa powder, or chocolate chips, to the batter.

Nutrition facts

Approximate, per serving (about 61 g). Calculated with data from USDA FoodData Central.