Vegan🌱Loaded Chestnut Muffins
【Vegan🌱Loaded Chestnut Muffins】
I made this chestnut muffin recipe a long time ago when my mom sent me a bunch of steamed organic chestnuts. Although I love eating chestnuts as they are, I wanted to create something new to me which was the muffins with 3 ways of chestnuts. And it turned out delish and finally I got to share this recipe with you guys!
PREPARATION FOR CHESTNUT
Even though Autum is a season of chestnuts, we can find them everywhere all year around.
I usually use pre-cooked organic chestnuts to make it easier, but I always make sure that is organic and not used any unnecessary chemical ingredients. Other than that, of course that would be best if you steam your fresh chestnuts by yourself.
As I said earlier, chestnuts are prepared in 3 ways:
- Chestnut paste
- Chestnut chunks
- Whole chestnuts
Chestnut paste gives muffins more chestnut flavour, whereas chestnut chunks give it nice texture in muffins. And whole chestnuts are for topping. When they come together, it becomes really delicious and earthy flavored muffins!
For chestnut paste, put 150g steamed chestnuts and some water or plant-based milk in a blender and process until paste.
For chestnut chunks, put steamed chestnuts in a food processor to crush partially or use a knife or fork to do so, whichever you're comfortable with.
For whole chestnuts, just halve them to put on top of dough after scooping in a baking pan.
Mmmmmm
STAINLESS PAN VS SILICON PAN
From my personal cooking experiences, baking cake in a stainless baking pan is way better than using a silicon one because the side of cake/muffins is baked nice brownish in a stainless baking pan, but it doesn't appear like that in a silicon one. So I do recommend using a stainless one for sure!
LIQUID INGREDIENT
In this recipe, I use water as liquid ingredient. However, you can substitute with any plant-based milk if desired, such as coconut milk for more like coconut and chestnut mixing flavors which is also good, and cashew milk which doesn't affect in flavor unlike coconut milk. Use what you like :)
FLAX EGG
My recipe for one flax egg is 1 tablespoon flaxseeds + 2 tablespoons water.
Mix well and keep it in fridge for 30 minutes in advance. It will become slimy.
I hope you love this recipe!
Now it's time for the recipe card!
Enjoy baking :)
Vegan Loaded Chestnut Muffins
INGREDIENTS (10 Muffins)
150g steamed chestnut paste
200g steamed chestnut chunks
10 pieces steamed whole chestnuts, halved for topping
2 tablespoons coconut oil
3 tablespoons maple syrup
1 flax egg (1 tablespoon flaxseeds + 2 tablespoons water)
3 teaspoons pure vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups oat flour
2 teaspoons baking powder
2 cups water or plant-based milk
Pumpking seeds for topping
150g steamed chestnut paste
200g steamed chestnut chunks
10 pieces steamed whole chestnuts, halved for topping
2 tablespoons coconut oil
3 tablespoons maple syrup
1 flax egg (1 tablespoon flaxseeds + 2 tablespoons water)
3 teaspoons pure vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups oat flour
2 teaspoons baking powder
2 cups water or plant-based milk
Pumpking seeds for topping
INSTRUCTIONS
- Preheat oven to 355°.
- Put chestnuts (150g) and 1 cup of water in a blender, and process to make the form of paste.
- Put chestnuts (200g) in a food processor or use a knife or fork to make chunks.
- In a large bowl, out coconut oil, maple syrup, flax egg and vanilla extract and combine together.
- Add in chestnut paste, whole wheat flour, oat flour and baking powder and mix well.
- Pour in water little by little while mixing to make batter.
- Scoop the batter into a baking pan, top with halved chestnuts and pumpkin seeds if desired.
- Bake in the preheated oven for about 30-45 minutes.
NOTES
N/A
If you have any questions, please feel free to leave a comment or directly contact me anytime! I'm happy to hear your thoughts!
Thank you,
-piggyinkitchen-
