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1 cup plain vegan yogurt of your choice. Just choose one that tastes good!
Some juice from a can of chickpeas once mixed with an electric mixture – you will need 3 tbsp
1/4 cup coconut oil
1 tbsp vanilla extract
2 cups organic white flour
5 pitted medjool dates
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups fresh blueberries
The first thing we’re going to do is make the vegan eggs. Simply pour some of the liquid from a chick pea can into a bowl and mix with an electric mixer on high for about 7 minutes, until white in color and frothy. Set aside.
In a separate bowl whisk together the yogurt, 3 tbsp of the chick pea eggs, coconut oil, mashed and pitted medjool dates, and vanilla. Set side.
To another bowl place the flour, baking powder, baking soda, and salt. Mix until combined.
Now simply place the dry ingredients into the wet ingredients and mix for a few seconds but please don’t over mix the batter! If you see some flour that isn’t mixed in completely that is fine. Now add in all the blueberries and mix only for a few seconds. These are ready to be baked! Pour into a muffin tray and bake for 25 minutes at 180 degrees Celsius.