Vegan Chocolate Chip Muffins

Vegan Chocolate Chip Muffins

Ingredients

1 cup unsweetened vegan/plant based milk (we use soy or flax or oat)

1 tbsp vinegar (choose white, apple cider, or raspberry)

2 cups your favorite gluten free flour blend (I like King Arthur’s whole grain blend)

2 1/2 tsp baking powder

1/2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup Enjoy Life mini chocolate chips

1/2 cup coconut sugar or monk fruit golden sweetener

6 tbsp plant oil (we use safflower or avocado or extra light olive oil)

2 tsp gluten free vanilla extract

Baking Instructions:
    1. Preheat the oven to 350 degrees. Line a 12 regular-sized muffin tin or 24 mini-muffin tin with appropriately sized cupcake liners or grease the tins with your preferred method, and set aside.
    2. Mix together the “milk” and vinegar to make a “buttermilk”. Allow it to thicken.
    3. Combine together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and chocolate chips.
    4. Add to the “buttermilk”, the coconut sugar, oil, and vanilla extract.
    5. Add the dry ingredients to the wet and mix until all dry ingredients are moistened.
    6. Evenly divide the batter among the muffin tins of choice.
    7. Bake in the preheated oven until puffed, golden and a toothpick inserted in the center comes out clean. Larger muffins will take about 20-25 minutes. Mini muffins will take 10-15 minutes.
    8. Let the muffins cool in the tins for 5 minutes; then remove them to a wire cooling rack to cool completely.