Vegan Chocolate Chip Muffins
Very easy to bake, these vegan chocolate chip muffins will become your "go-to" vegan muffin recipe.
Ingredients
Wet Ingredients:
- 1 Cup Almond Milk
- 1 Teaspoon Apple Cider Vinegar
- ¼ Cup Unsweetened Applesauce
- ¼ Cup Coconut Oil
- 1 Teaspoon Vanilla Extract
Dry Ingredients:
- 2 Cups Whole Wheat Pastry Flour
- ½ Cup White Sugar
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
Add-ons:
- ½ Cup Vegan Chocolate Chips
- ½ Cup Chopped Nuts (Optional)
Substitutes:
Instructions
- Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
- In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
- In a large bowl, whisk together the dry ingredients and make a well in the center.
- To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
- Scoop out about ⅓rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.
Notes
- Use the ⅓rd dry measuring cup to scoop out the batter to get equal sized muffins throughout.
- Do not be in a hurry to taste the muffins if you use whole wheat flour because it usually tastes better after a few hours. Although we liked our whole wheat pastry flour muffins while it was still warm.
- Also the muffin liner does not come off immediately if you don't lightly grease it with non-stick cooking spray.
Taste & Texture
- These vegan chocolate chip muffins turned out very tender, light and fluffy. Actually very light for a whole wheat flour muffin. This recipe could be a wonderful base for a vegan muffin recipe wherein you could incorporate your choice of add-ons, anything from fresh fruit to dried fruits, nuts, etc.
