Easy Vegan Chocolate Chip Muffins
These Vegan Chocolate Chip Muffins are made with almond milk, coconut sugar, flax eggs and olive oil. This chocolate chip muffin recipe is a healthier way to enjoy this classic baked treat!
Ingredients
- 2 tablespoon flaxseed meal
- 6 tablespoon water
- 2 cups all-purpose flour, or bread flour
- ½ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup almond milk
- ½ cup extra virgin olive oil
- 2 teaspoon vanilla extract
- 1 ½ cups vegan chocolate chips
Instructions
- In a small bowl combine the flaxseed meal with the water and stir to combine. Let sit for 5 minutes to make a flax egg.
- In a large mixing bowl, combine the all-purpose flour, coconut sugar, baking powder, and salt.
- Make a hole in the center of the dry ingredients and add the flax eggs, almond milk, olive oil and vanilla extract. Mix the wet ingredients into the dry ingredients for about 30 seconds, until everything is just combined.
- Fold in the vegan chocolate chips using a spatula.
- Pour batter into a 12 cup muffin pan lined with non-stick muffin liners. Bake in an oven preheated to 375℉ for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Remove muffin pan from oven and let muffins cool in the pan for 5 minutes. Then transfer to a cooling rack to continue cooling.
Notes
Storing: keep at room temperature in an airtight container for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.
Nutrition
Serving: 3ozCalories: 317kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 187mgPotassium: 33mgFiber: 2gSugar: 18gVitamin C: 0.01mgCalcium: 92mgIron: 3mg
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