Description
Indulge in these moist and fluffy Vegan Chocolate Chip Muffins that are perfect for breakfast or as a snack. Loaded with vegan chocolate chips, these dairy-free delights are sure to please your taste buds.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup organic cane sugar
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk
- â…“ cup melted coconut oil (or other neutral oil)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Additional:
- ¾ cup vegan chocolate chips (plus extra for topping)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and prepare a muffin tin with liners or grease.
- Prepare Dry Ingredients: In a large bowl, mix the flour, cane sugar, brown sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Mix Batter: Combine wet and dry ingredients, then gently stir in chocolate chips.
- Bake: Fill muffin cups, top with extra chocolate chips, bake for 18–22 minutes.
- Cool and Serve: Let muffins cool in the tin before transferring to a rack to cool completely.
Notes
- You can use any plant-based milk as a substitute for almond milk.
- For a nut-free version, try oat milk and sunflower oil.
- Muffins are best enjoyed within 2–3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
