I wanted to see how could I make vegan muffins taste and seem like regular, non-vegan muffins. I find it important for those who are transitioning into becoming vegan because they might find it hard to transition due to the flavour difference and texture. I’ve found several recipes for vegan banana muffins that have different egg substitutes. (flax egg, applesauce, buttermilk, etc) I was supposed to test them out and see which substitute or combination of substitutes tastes the most like the original. However, due to Covid-19 I wasn’t able to go out and complete the experiment. One of the substitutes was buttermilk. Buttermilk is used generally to keep foods moist and tender. This being said, I think that buttermilk could’ve been somewhere in the top 3. For the experiment, I would’ve needed the general baking supplies such as flour, sugar, baking powder/soda, oil/margarine, measuring supplies, etc. I haven’t completed the experiment so I’m unable to give the top 3 or 2 recipes. I looked through different bakers to see what their reasonings were behind the substitutes. I would’ve had to go shopping with my mom to get the other materials I needed. I might complete the experiment when I have free time.