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  • Writer's pictureSam

VEGAN CHOCOLATE CHIP MUFFINS


Vegan chocolate chip muffins that actually have that rise and cake-like fluffy texture. I also made these for my friends housewarming so they could have fresh baked muffins in the kitchen! This recipe does have a couple different ingredients especially to make them vegan but if you're already vegan you probably have them on hand!


INGREDIENTS

- 1 cup Oat Milk

- 1 tbs. Apple Cider Vinegar

- ½ cup Granulated Sugar

- ½ cup Brown Sugar

- ½ cup Vegan Butter, melted

- 2 tbs. Vegan Yogurt

- 1 tsp. Vanilla Extract

- 2 ½ cups All-Purpose Flour

- 1 tbs. Cornstarch

- 1 tsp. Baking Soda

- 3 tsp. Baking Powder

- Sea Salt, pinch

- ½ cup Vegan Chocolate Chips + topping

INSTRUCTIONS
  1. Preheat your oven to 400 degrees F and line the muffin tin with either liners or parchment.

  2. In a small bowl, combine your oat milk and apple cider vinegar to make a vegan buttermilk. Set aside.

  3. In a large bowl, whisk both sugars and butter. Next add yogurt and vanilla extract and mix until combined. Next add the oat milk mixture (your vegan buttermilk).

  4. To the wet bowl, sift in flour, cornstarch, baking soda, baking powder, and add a pinch of sea salt. Mix just until combined, don't over mix.

  5. Add chocolate chips and toss in.

  6. Add batter to muffin tins and bake at 400 degrees F for 5 minutes.

  7. Without opening the oven, turn the temperature down to 350 degrees and bake for about 18 minutes, until golden brown.

 

Preheat your oven to 400 degrees F and line the muffin tin with either liners or parchment.


In a small bowl, combine your oat milk and apple cider vinegar to make a vegan buttermilk. Set aside.

In a large bowl, whisk both sugars and butter. Next add yogurt and vanilla extract and mix until combined. Next add the oat milk mixture (your vegan buttermilk).


To the wet bowl, sift in flour, cornstarch, baking soda, baking powder, and add a pinch of sea salt. Mix just until combined, don't over mix.


Add chocolate chips and toss in.

Add batter to muffin tins and bake at 400 degrees F for 5 minutes.


Without opening the oven, turn the temperature down to 350 degrees and bake for about 18 minutes, until golden brown.

With a toothpick poke down the center of a muffin and if it comes out clean they are done.

An absolutely perfect recipe to have on hand all the time for a quick breakfast with coffee.



If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is also up on my Instagram and Pinterest going through the recipe in full.












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