You have got to try these moist and delicious Vegan Chocolate Chip Muffins. They are bite size and they melt in your mouth. So chocolatey and easy to make too.
Mom’s Organic is one of a handful of markets where I can purchase my recipe ingredients. The others include Whole Foods Market, Wegmans and Sprouts Farmers Market. Great ingredients are important when baking great desserts! If you’d like to see some awesome kitchen essentials check out the ones on my Shop Page.
Vegan Chocolate Chip Muffins
2 Cups of all-purpose flour @bobredmill, sifted
1 and 1/2 teaspoon of baking soda
1/3 Teaspoon of Himalayan salt
1/2 Cup of nondairy mini chocolate chips
1/2 Cup of coconut sugar
1 Cup of almond milk or a non-dairy milk of your choice
2 Teaspoons of apple cider vinegar, or fresh lemon juice
1/4 Cup of refined coconut oil, melted
1 1/2 Teaspoon of vanilla extract
2 Tablespoons of sugar free maple syrup
-Grease a mini muffin pan with coconut oil and preheat your oven to 375 degrees.
Measure the almond milk and stir in the vinegar. Set aside to create a buttermilk.
-In a large bowl, sift together the flour, baking soda and salt. Mix in the coconut sugar and chocolate chips.
-Pour the non-dairy milk/vinegar mix and the remaining wet ingredients (the oil, vanilla and syrup) into the bowl of dry ingredients, then combine them together. Don’t over mix.
-Fill each muffin cup to the top, using up the batter to fill each cup.
-Bake at 375 degrees for 10-12 minutes or until a toothpick comes out clean.
-Cool on a rack for 20 minutes then enjoy.
Store in airtight container for a week.