Description
Delicious vegan chocolate chip muffins that are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined.
- Fold in the vegan chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free version, use gluten-free flour.
- You can substitute almond milk with any other plant-based milk.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
