Vegan chocolate chips muffins

These vegan chocolate chips muffins are proof that plant-based baking can be just as indulgent and satisfying. They are rich, moist, and filled with some bursts of chocolate chips in every bite. Instead of eggs, the recipe uses flaxseed to provide moisture and structure.

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Prep Time: 10

Cook Time: 20

Cooling time: 10

Total Time: 40

Servings: muffins

Calories: 250.4kcal

Equipment

1 Oven

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
1 cup non-dairy milk
1 cup vegan chocolate chips
2 tsp baking powder
½ tsp baking soda
2 tbsp flaxseeds ground
3 tbsp water
½ tbsp apple cider vinegar
⅓ cup coconut oil
½ tsp salt

Instructions

Preparations

Preheat oven to 190°C (375°F ). Line a 12-cup muffin tin with paper liners

Making flax egg

In a small bowl, mix water and ground flaxseeds. Set aside for 5 minutes to allow the seeds to absorb water and gel.

Mixing ingredients

In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Mix well to combine.
In another bowl, mix milk alternative, oil, vinegar, and flax egg. Whisk together until all the ingredients are combined.
Mix the two mixtures together until just combined. The batter will look a bit thick and gummy compared to non-vegan muffins that contain egg, do not panic.

Adding chocolate chips

Gently stir in the chocolate chips.

Baking

Spoon the batter into the lined muffin cups. Divide evenly up to ¾ full.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the middle comes out clean and the tops are a light golden brown.