Vegan Chocolate Chip Muffins
User Reviews
5
Vegan Chocolate Chip Muffins
Description
Vegan Chocolate Chip Muffins use almond milk and apple cider vinegar curdled together to replicate buttermilk's acidity, helping to achieve a tender muffin texture. Incorporating all-purpose or gluten-free flour, baking powder, and sugar forms the base, while avocado oil and vanilla contribute moisture and aroma. Folding in vegan chocolate chips adds bursts of sweet chocolate throughout.
The muffins bake in a greased pan for about 17 to 18 minutes until a toothpick tests clean, then cool slightly before removal to maintain shape and texture. Sprinkling extra chocolate chips on top before baking enhances visual appeal and flavor.
These muffins keep fresh in an airtight container at room temperature for up to three days. Using different milk alternatives like soy or coconut milk adapts the recipe for nut allergies. Regular or mini chocolate chips may be chosen based on preference, offering customization of chocolate distribution.
Ingredients
- 1 cup almond milk
- 1 ½ tsp apple cider vinegar
- 2 cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 2 tsp baking powder
- ¾ cup granulated sugar
- ⅓ cup avocado oil or other neutral oil
- 1 tbsp vanilla extract
- ⅔ cup chocolate chips vegan
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Combine almond milk and apple cider vinegar in a small bowl. Stir to combine. Let this mixture sit for 5 to 7 minutes to curdle.
- In a mixing bowl, add gluten free flour, baking powder and sugar. Stir to combine.
- In another bowl, combine avocado oil and vanilla extract. Slowly stir in curdled milk.
- Then, pour wet mixture into dry mixture. Stir until combined.
- Then, fold in chocolate chips.
- Spoon dough into greased muffin pan. Sprinkle with extra chocolate chips on top if desired.
- Bake for 17 to 18 minutes or until a toothpick inserted comes out clean.
- Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes. Then use a knife to run around the edges of each muffin, slowly lifting them out.
Notes
- Allow the almond milk and apple cider vinegar mixture to rest 5 to 7 minutes to curdle before mixing.
- Choose either gluten-free 1 to 1 flour or all-purpose flour depending on dietary needs.
- Use soy or coconut milk as a nut-free alternative to almond milk.
- Both regular size and mini vegan chocolate chips work equally well in the batter.
- Store finished muffins in an airtight container at room temperature for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 98mg | 4% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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