HEALTHY VEGAN CHOCOLATE CHIP MUFFINS #muffins #cake
These Healthy Vegan Chocolate Chip Muffins are improved with maple syrup and chocolate chips, overly simple to make and incredible for breakfast, dessert or simply nibbling! Veggie lover.
I adjusted my Amazing Blueberry Muffins formula and made it significantly more advantageous! The main "included" sugar in these Healthy Vegan Chocolate Chip Muffins are the chocolate chips! Alternate sugars are normal, maple syrup and fruit purée!
Be that as it may, on the off chance that you aren't the sort that likes lower sugar treats that is thoroughly cool by me 😉 trust over and look at the blueberry ones connected previously!
Seven Layer Bars #bars #cake
DRY INGREDIENTS:
- 1 ½ cups unbleached all purpose flour
- 2 tsp baking powder
- ½ tsp sea salt
- ¼ cup plus 2 tbsp cocoa powder (plain dark chocolate)
WET INGREDIENTS:
- 1 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 3 oz. unsweetened natural apple sauce
- 1 ½ tsp vanilla
ADD INS:
- ½ cup vegan chocolate chips (I use Enjoy Life brand)
INSTRUCTIONS :
- Pre heat the oven at 375 F
- In a large mixing bowl add all your dry ingredients.
- In a small bowl add the almond milk and apple cider vinegar and set aside
- In a separate smaller bowl add your coconut oil (melt in microwave for a few seconds if it is not already liquid) add the rest of the wet ingredients except the almond milk mixture.
- Add the almond milk mixture and the other wet ingredients into the dry ingredient bowl and stir until everything is well combined. Add the vegan chocolate chips and stir them in.
- Spray your muffin tin with non-stick spray (unless it’s a non-stick pan) and spoon the batter evenly into 7 muffins. Top with extra chocolate chips if desired.
- Place in the oven and bake for 23 minutes or until a tooth pick comes out clean when you poke it into the muffin centers.
- Let cool at least 15 minutes before removing from the muffin pan.