Vegan Chocolate Chip Muffins
These easy chocolate chip muffins are super moist and totally plant-based. They're gluten-free and perfect for meal prep.
Equipment
- Muffin pan
- Mesh strainer
Ingredients
- 2 cups gluten-free all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp xanthan gum only if your gluten-free flour doesn't have any
- 1 cup + 3 tbsp caster sugar or granulated sugar
- ½ cup vegetable oil
- 2 tsp apple cider vinegar
- 1 cup almond milk or other non-dairy milk
- 1 ½ tsp vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin pan with 12 muffin liners.
- Whisk together flour, baking powder, baking soda, salt, and xanthan gum in a mixing bowl until well combined.
- In another large mixing bowl, whisk together sugar, oil, apple cider vinegar, almond milk, and vanilla extract.
- Sieve the flour mixture into the wet ingredients. Gently whisk everything together until just combined.
- Gently fold in the chocolate chips.
- Transfer batter to lined muffin pan. Fill each liner about ⅔ full.
- Bake for 18 to 22 minutes, or until a skewer inserted in the center of the muffin comes out clean.
Nutrition
Calories: 317kcalCarbohydrates: 48gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 171mgPotassium: 70mgFiber: 3gSugar: 31gCalcium: 87mgIron: 2mg
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