Vegan chocolate chip muffins

By andreajayros

Ingredients

• 1 cup of dairy-free, dark chocolate chips
• 2 cups of gluten-free flour (I used Bob’s Red Mills all-purpose)
• 3/4 cup organic cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 flax egg (1T ground flax mixed with 3 T water, set in fridge 1hr)
• 3/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil or olive oil

Details

Servings 1
Adapted from coconutsandcardio.com

Preparation

Step 1

1. Make your flax egg. You can use a coffee grinder to grind fresh flax seeds if needed.

3. Once your flax egg is ready, mix it with the oil and almond milk. Preheat oven to 350F.

4. Mix your wet together with your dry ingredients, but do not over-mix.

5. Stir in your chocolate chips.

6. Pour the batter into lined muffin tins. I usually use mini muffin pans because it seems to cook better for gluten-free and vegan baked goods. If you have a good oven, it shouldn’t matter.

7. Bake for 20-25 minutes, testing with a toothpick as needed. Cool, and enjoy.