Moringa and Vanilla Muffins – Eggless Cupcakes Recipe – Moringa Powder Recipes
I made these yummy moringa and vanilla flavoured muffins today because I was craving something sweet but also wanted to incorporate this superfood, Moringa powder, in a baking recipe. Ok, so they don’t look very pretty but they were super soft and tasted delicious! 😀
I don’t use eggs when baking and hence this is an eggless moringa and vanilla muffins recipe.
I used flax egg instead of eggs.
For this recipe which made 6 moringa and vanilla muffins, I used half a flax egg which is 1 tsp of ground flax seeds soaked in 2 tbsps of warm water for about 10 minutes.
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If you would like to make this recipe vegan, simply replace the butter with an oil with neutral flavour e.g. sunflower oil and replace the dairy milk with plant based milk e.g. almond milk or oat milk.
INGREDIENTS:
Dry Ingredients
138g plain flour (just over 1 cup of flour – 1 cup of flour UK measurement is 125g)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp Moringa Powder
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Wet ingredients
56g butter (1/4 cup)
50g brown sugar (1/4 cup)
3/4 tsp vanilla essence
219ml dairy milk (3/4 cup)
1 tsp apple cider vinegar / white vinegar
4 tbsp water
For flax egg
1 tsp ground flax seeds
2 tbsp warm water
Mix the flax seeds in the water and leave aside for 10 minutes
METHOD:
In a bowl, add all the dry ingredients i.e. plain flour, baking powder, baking soda, salt and moringa powder. Mix and keep aside.
In another bowl, add the butter and cream it. Add sugar and mix until well incorporated. Add the vanilla essence, flax egg, apple cider vinegar (or white vinegar), 4 tbsp of water and mix until everything is combined well.
To this mix, add the dry ingredient mix and milk in small quantities alternating the two. We do this so that lumps do not form.
If you pour all the flour and milk into the bowl, you’ll spend a lot of time removing lumps. So alternate the two i.e. add a few tablespoons of the dry ingredient mix and then pour a bit of milk, mix and repeat the process.
Preheat the oven to 190 degrees Celsius for 15 minutes.
In a muffin tray, add your muffin paper wrappers. I used 6 wrappers.
Use a spoon to scoop the moringa and vanilla muffin mix into each of the wrappers.
Fill the wrappers until they are 3/4 full as the mix will rise. You do not want to fill them to the top. You also do not want to add too little otherwise the muffins will become hard.
Place the muffin tray in the oven and bake for 24 minutes at 190 degrees Celsius.
Mine were done in this time. I used a fork to prick the muffins and nothing was sticking to the fork which meant they were done.
I left them to cool outside on a grill.
Eat when they are cool. It will be easier to peel the wrapper once they are cool.
If you eat them when they are hot, the muffin will stick to the wrapper.
I devoured these. They turned out supersoft! Moringa powder does have a sharp taste to it and I felt a bit of warmth on my tongue when eating these.
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Moringa and Vanilla Muffins – Eggless Cupcakes Recipe – Moringa Powder Recipes
I hope you enjoy making and eating these moringa and vanilla muffins.
They are very easy to make and taste like vanilla cupcakes but the addition of moringa powder makes them a little bit healthier (dare I say). Atleast you won’t feel too guilty eating them 😀
You can add icing on these as well. Simply add some moringa powder to your icing to give it that green colour and a few drops of vanilla essence for that yummy vanilla flavour.
