Chocolate Chip Muffins
Vegan chocolate chip muffins- A simple, comforting treat!
Equipment
- muffin pan
Ingredients
DRY INGREDIENTS
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
WET INGREDIENTS
- 3/4 cup non-dairy milk
- 1/2 cup melted vegan butter or use oil like canola, avocado, or sunflower
- 1 1/2 teaspoons vanilla
- 1 tablespoon ground flax meal
- 3 tablespoons water
- 1 tablespoon vinegar
ADD IN
- 1 cup chocolate chips
Instructions
- First, preheat the oven to 375 degrees Fahrenheit. Next, place paper liners in the muffin tin. Then mix the ground flax meal with the water in a small bowl and set aside.
- Combine all dry ingredients in a large bowl.
- Mix all wet ingredients except vinegar in a medium bowl. (Don't forget to add the flax mixture).
- Add the wet ingredients to the dry ingredients and combine them without over-mixing.
- Now mix in the vinegar, then fold in the chocolate chips.
- Divide the batter evenly into the muffin pan.
- Bake for 23 minutes until a toothpick comes out clean.
Notes
These are regular-size muffins, but you could also make them in jumbo-size pans with jumbo-sized paper liners. This will make 6 jumbo muffins. Add approximately 5 minutes to the baking time, and check for doneness with a toothpick.
FOR A LITTLE EXTRA, add about 3-5 more chips on top of each muffin, gently pressing slightly into the muffin, and lightly sprinkle with coarse sugar before baking.
*To make a variety of muffins with one batch of batter as I did in the photos, do this:
- Separate your batter into two bowls.
- Add 1/2 cup of chocolate chips in half the batter and 1/2 cup of blueberries (or other mix-ins) in the other half.
- Or exchange chocolate chips completely with your other favorite choices.