The amazing science of baking

The science of baking really amazes me. It’s troublesome for me to grasp {that a} cake-like muffin will be ready with out flour of any kind. And so they can fully, 100% mimic an everyday cupcake or muffin.

The easy mixture of banana, nut butter, pure syrup, and baking soda makes these muffins extremely moist, cakey, and decadent. They’re particularly decadent with the addition of cocoa, vanilla, and chocolate chips.

My childhood and most of my maturity, I’ve baked with conventional components like butter, sugar, and flour. I can’t even think about that there are even wholesome, non-egg components that may do the identical factor an egg can do on the subject of the science of baking. It actually is kind of exceptional.

These muffins might not be what I’d name a low-calorie meals, but when we open our minds to those strategies of baking, we will completely benefit from the scrumptious, unimaginable sweetness, and rewards that crops and nature have to supply us.

I hope you might be as impressed and inspired as I’m that we will create and partake on this fantastic world of baking that’s so significantly better for us.

Get pleasure from meals made recent!

Double Chocolate-Almond Butter Muffins

2 ripened bananas

1 cup pure, almond butter

1/4 cup pure maple syrup, or date syrup

2 tablespoons egg substitute, blended per package deal directions

2 tablespoons cocoa or cacao powder

1 teaspoon vanilla extract

1/2 teaspoon baking soda

2/3 cup darkish chocolate chunks

Preheat oven to 350° F. Place cupcake liners into 10 muffin tin cups.