Comments on: Mom It Down: Vegan Chocolate Walnut Banana Muffins

By: Enia

Enia — Wed, 27 Jan 2010 15:25:30 +0000

I second Lana on the flax seeds (I use golden to keep the color of the final product nice). I also sometimes just use apple sauce: 3 Tbsp for each egg. Can’t wait to try these.

By: ChrisG

ChrisG — Wed, 27 Jan 2010 14:16:58 +0000

weird, i experienced the opposite issue with the egg replacers. my years-old box of ener-g kept producing worse and worse results until i switched to the red mill stuff. so maybe it depends on how old the stuff is? maybe Lana has it right and we should be using flax for everything :)

By: mihow

mihow — Wed, 27 Jan 2010 11:59:24 +0000

Meghan: To be totally honest, the ones featured above are not vegan. (I had forgotten to pick some up and since we aren’t vegan, I figured we could cheat here for the purpose of this post.) HOWEVER, in the past, we would get Whole Foods 365 brand. They make a vegan chocolate chip.

Also: you can find a list here: http://vegetarian.about.com/od/shoppingproducts/f/veganchocolate.htm

I hope this helps! And sorry for that.

By: Lana

Lana — Tue, 26 Jan 2010 20:39:18 +0000

For egg replacement – I have been using ground flax seeds in water. (1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg.) It seems to work well.

For baking, I think you definitely want to stick with the non-light versions of soy/rice milk. The light stuff is just too watery.

By: meghan

meghan — Tue, 26 Jan 2010 20:10:31 +0000

What chocolate chips are you using that are vegan?