Molehill Muffins
Gang/Type: Dessert
Ergibt/Yield: 12 Muffins
For the muffins:
  • 2 tbsp flaxseed, ground
  • 6 tbsp water
  • 250 ml (1 cup) soy milk
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 60 ml (1/4 cup) neutral tasting oil
  • 250 g (8.8 oz) white flour - spelt or wheat
  • 140 g (4.9 oz) sugar
  • 2 1/2 tbsp cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
For the topping:
  • 400 ml (1 2/3 cup) vegan cream to whip
  • (1 tbsp powdered sugar, if needed)
  • 1 tsp corn starch
  • 1 pinch vanilla, ground
  • 2 small bananas
  1. Preheat the oven to 180° C (360° F) and line a muffin tray with paper liners.
  2. Combine the flaxseed and water and let jelly. Also combine soy milk and apple cider vinegar and let curdle.
  3. Combine all dry ingredients in a bowl with a whisk. Then add the wet ingredients and quickly combine. Don't overmix or your dough will get tough.
  4. Pour the batter in the paper liners and bake in the oven for 20 - 25 minutes, until a toothpick comes out clean. Let the muffins cool in the tray for 5 minutes, then remove and let cool on cooling rack.
  5. Whip the cream with vanilla and starch and sweeten with powdered sugar, if needed. Finely slice the bananas and cut off the muffin tops.
  6. Arrange three slices of banana on each muffin. Add a heaped spoon of whipped cream. Crumble the muffin tops in a bowl.
  7. Take a hand full of crumbles and dip in a muffin, whipped cream first, and press on. Keep the muffins in the fridge until serving.
To pour the batter IN the paper liners and not around them, I use an ice cream scoop with ejection function, that I have bought years ago. I ground the flaxseed in my Personal Blender.
Recipe by Blueberry Vegan at