Vegan Chocolate Chip Muffins

By foodiva

These chocolate chip muffins are moist, delicious, and only call for a few, wholesome ingredients, including oats & coconut sugar! Also free of gluten, dairy, and eggs.

Ingredients

• 1 cup gluten-free all-purpose flour or regular unbleached all-purpose flour (I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour)
• 1 cup gluten-free oat flour (made by grinding gf rolled oats)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup coconut sugar
• 1 cup almond milk or other milk of choice
• 1/3 cup melted coconut oil or other oil of choice
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 3/4 cup dairy-free chocolate chips, plus more for sprinkling on top

Preparation

Step 1

Instructions
Preheat oven to 375F and line a 12-cup muffin pan with paper liners. Set aside.
Combine flours, baking soda, and salt in a large mixing bowl. Stir in milk, oil, vinegar, and vanilla. Add ¾ cup chocolate chips and stir just until incorporated.
Fill muffin cups ¾ full with the batter. Sprinkle remaining chocolate chips over the batter in each muffin cup.
Place pan onto the middle rack in the preheated oven and bake for 20-25 minutes, or until muffins are slightly domed and toothpick inserted near the center comes out with a few moist crumbs. Let muffins cool slightly in the pan before removing. Makes 12-14 muffins.
Loosely adapted from The Joy of Vegan Baking cookbook.

Instructions