Description
Indulge in these moist and tender Vegan Chocolate Chip Muffins that are perfect for breakfast or a snack. Loaded with dairy-free chocolate chips, these muffins are a delightful treat for vegans and non-vegans alike.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup coconut sugar or organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- â…“ cup neutral oil (such as avocado or canola)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Additional:
- ¾ cup vegan chocolate chips, plus extra for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix almond milk, oil, vinegar, and vanilla.
- Combine wet and dry: Pour wet ingredients into dry and gently stir until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups, top with extra chocolate chips, and bake for 18-22 minutes.
- Cool and serve: Let the muffins cool before enjoying!
Notes
- Best when fresh, store in an airtight container for up to 3 days or freeze for longer.
- Try using spelt or whole wheat pastry flour for a different texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
