Chocolate Chip Muffins
Source of Recipe
Karlette 2011
Recipe Introduction
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.
List of Ingredients
Vegan Chocolate Chip Muffins
Wet Ingredients:
1 Cup Almond Milk
1 Teaspoon Apple Cider Vinegar
1/4 Cup Unsweetened Applesauce
1/4 Cup Coconut Oil
1 Teaspoon Vanilla Extract
Dry Ingredients:
2 Cups Whole Wheat Pastry Flour
1/2 Cup White Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
Add-ons:
1/2 Cup Vegan Chocolate Chips
1/2 Cup Chopped Nuts (Optional)
Substitutes:
Almond Milk – Any non-dairy milk or dairy milk
Apple Cider Vinegar – White Vinegar
Unsweetened Applesauce – Use Oil itself
Coconut Oil – Any neutral flavor oil
Whole Wheat Pastry Flour – Equal parts of All Purpose Flour & Whole Wheat Flour
Chocolate Chips – Any dried fruit
Recipe
Preheat oven to 350F/180C for 15 minutes.
Lightly grease a muffin tin or line it with paper liners.
In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
In a large bowl, whisk together the dry ingredients and make a well in the center.
To it add the milk mixture, applesauce, oil and vanilla extract.
Mix together until the batter is just moistened.
Fold in the chocolate chips and nuts, if using.
Scoop out about 1/3rd cup of batter in each muffin cup.
Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Mine was done in 25 minutes.
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