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These are everything you love about traditional chocolate chip muffins, in VEGAN form. These are moist, fluffy, and perfect studded with choco-chips!


Servings

12 Muffins

Total time

30 minutes


Ingredients

  • dry Ingredients:
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp nutmeg
  • wet Ingredients:
  • 1 cup white sugar
  • ½ cup vegan Butter (melted)
  • 2 flax eggs (2 tbs ground flax plus 6 tbs warm water)
  • 1 cup dairy free milk (plus 1 tbs apple cider vinegar - see instruction step 4 )
  • 2 tbs vanilla extract
  • ¾ cup vegan chocolate chips
  • topping (Optional):
  • more chocolate chips


Method

  1. Preheat oven to 425 °F
  2. Grease and/or line 12 cavity muffin tin
  3. For the flax eggs, combine ground flax and warm water, stirring to combine. Set aside to thicken
  4. Add 1 tbs apple cider vinegar to a measuring cup. Fill to 1 cup line with dairy free milk. Set aside until needed
  5. In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt and nutmeg) and stir
  6. Combine sugar, milk/vinegar mixture, flax eggs, melted vegan butter and vanilla extract in a medium bowl
  7. Add wet ingredients to dry ingredient mixture and stir until fully incorporated, taking care not to overmix
  8. Fold in chocolate chips
  9. Divide batter amongst 12 cavities of prepared muffin tin
  10. Press some chocolate chips onto the tops of the muffins (optional)
  11. Bake in preheated oven for 5-6 minutes, then lower the temperature to 375 °F and bake for another 13-15 minutes or until a toothpick inserted into the centre of the muffins comes out clean and the edges are golden
  12. Allow to cool on wire rack
  13. Enjoy!

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