Vegan Chocolate Chip Muffins
A simply easy vegan gluten free muffin that can be a perfect treat or even a quick breakfast for anyone craving a little something with chocolate.
Ingredients
- 2 Powdered Egg substitute equal to two eggs
- 1/3 Cup Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 Cup Unsweetened Apple Sauce
- 1/2 Cup Unsweetened Almond Milk
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
- 1 1/2 Cups Almond Flour
- 1 Cup Semi Sweet Chocolate Chips
Instructions
- Preheat your oven to 400°F.
- Line cupcake pan with parchment paper cupcake liners.
- Mix up the egg substitute to the package instructions and set aside to thicken.
- Combine the flours, baking powder, salt, and cinnamon in a mixing bowl, and set aside.
- In a medium mixing bowl, combine the milk substitute, sugar, vanilla and blend.
- Next, add the egg substitute and apple sauce to the mixing bowl and stir.
- Continue by adding the flour mixture into the mixing bowl and stir until no lumps and well combined.
- Sprinkle and fold in the chocolate chips.
- Scoop the mixture into the cupcake pan, filling each cup to about 2/3rds full.
- If you're topping these muffins with slivered or crushed nuts, sprinkle on top of each muffin.
- Bake for 30 minutes or until a toothpick comes out clean when you insert in the center of the muffin. The time can vary for many reasons, so make sure to test with a toothpick.
- Once the muffins are done, remove from the oven and cool the muffins in the pan for about 5 minutes.
- After the 5 minutes, continue by removing the muffins and place on a cooling rack to let them cool completely.
- Serve these muffins with your favorite beverage and enjoy!
Notes
Storing these muffins
Once the muffins have cooled completely, place them in an airtight container and store them in the refrigerator for up to 3 days.
If you want to save some of there muffins for a later date, place into a airtight container and place in the freezer.