We recently moved to Tokyo, Japan from Los Angeles, and were shocked to discover that where the oven should be is a fish grill. We are vegan and don't eat fish, so I tried making toast and grilling veggies. Needless to say, I caused a couple of fires and filled our small living area up with smoke.
My 7-year-old son and I love baking together so I looked into portable ovens, but our kitchen is tiny and sadly doesn't have the space, so we purchased the next best thing, a toaster oven. I've never owned a toaster oven let alone tried to bake in one, so my son and I have been doing a lot of experimenting.
After some trial and error, we managed to make muffins that taste delicious. It wasn't easy, especially because we couldn't find a muffin pan small enough to fit in our toaster oven and vegan ingredients aren't easy to come by in Japan. What the muffins lack in being perfect muffin-shaped, they make up for in deliciousness.
We hope you enjoy this recipe, especially if you are oven challenged like us!
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Step 1: Summary
Easy and delicious mini vegan peanut butter, banana chocolate chip muffins.
Prep time: 10 minutes
Cook time: 8-10 minutes (depends on your toaster oven) x 3 batches = 24 minutes
Total time: 34 minutes
Author: Tara Tiger Brown and Ripley Bonner
Makes: 18 mini muffins
Step 2: Alternative to Non-dairy Yogurt
I can't find non-dairy yogurt in Tokyo so I made a vegan version of buttermilk:
- 1 tsp (5 mL) lemon juice
- 1/4 cup (50 mL) non-dairy milk
Stir and let stand for 30 minutes.
Step 3: Ingredients
- 2/3 cup (150 mL) granulated sugar (I used beet sugar and worked great)
- 3 tbsp (45 mL) vegetable oil
- 3 tbsp (45 mL) peanut butter (smooth or crunchy)
- 1 banana mashed
- 1 egg replacer (I use Bob's Red Mill). With the banana, you can get away without using this, but I haven't tried. Other egg substitutes can be found here.
- 1 tsp (5 mL) vanilla
- 3/4 cup (175 mL) all-purpose baking flour
- 3/4 tsp (4 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/4 cup (50 mL) non-dairy yogurt (or soured non-dairy milk*)
- 3 tbsp (45 mL) dairy-free semi-sweet chocolate chips
Step 4: Instructions
- We are using a toaster oven, so pre-heating is not necessary. Spray 6 mini muffin cups with vegetable oil spray or line with paper liners. We placed the muffin liners on a mini cake pan because we couldn't find a mini muffin pan that would fit in our toaster oven.
- Prepare non-dairy vegan yogurt alternative (optional if you don't have yogurt).
- Prepare egg replacer in a medium-sized bowl.
- Add sugar, oil, peanut butter, mashed banana, and vanilla. Mix until well blended.
- In a separate bowl combine flour, baking powder, and baking soda.
- Add to batter and mix until blended.
- Stir in yogurt (or alternative) and chocolate chips.
- Fill muffin cups half full.
- Bake for about 8-10 minutes at 375 degrees F (190 C) or until tops are firm to the touch and a toothpick inserted into the center comes out dry. Take out of the toaster oven and let cool in the pan for about 5 minutes. Then take out of the pan and repeat starting at step 8. We made about 18 muffins so it took us a few batches to bake all of our muffins.
- We eat all of the muffins within 3 or 4 days, so I don't know how they keep past that at room temperature. I've also never frozen them, but I've heard that you can freeze muffins for about one month. :)
Participated in the
Baking Contest 2017