Chocolate Chip Muffins
These muffins are moist, fluffy and LOADED with chocolate chips! The best way to start the day is with chocolate if you ask me! These lovely muffins are vegan and gluten free and I must say I am thrilled with how fluffy they are despite not having any eggs in the batter!
I used flax eggs to make these muffins (aka 1 tablespoon flax seed meal + 3 tablespoons water). Its like magic when you combine these two ingredients! It turns into this gelatinous egg white-like mixture and works so well in cakes, brownies, and especially cookies!
If you want some yummy muffins that are super easy to make, you need to try out this recipe! Happy Baking! :)
2 flax eggs (2 TBSP flax seed meal + 6 TBSP water)
1/4 cup date sugar or coconut sugar
1 cup applesauce or apple butter, I used lightly sweetened
¼ cup oat milk
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup all-purpose gluten free flour, I used King Arthur
½ cup gluten free oat flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¾ + ¼ cup dairy-free chocolate chips
Method of Preparation:
Preheat the oven to 350 degrees F, and line a muffin pan with 10-12 liners.
In a small bowl mix together the flax and 6 tablespoons of water to combine – then set aside to set.
In a medium bowl whisk together the sugar, applesauce, milk, melted coconut oil, and vanilla.
In a small bowl whisk together the all-purpose flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix to combine thoroughly. Fold in the ¾ cup of chocolate chips.
Scoop the batter into the prepared muffin pan, dividing the batter evenly amongst the cavities.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes before removing them from the pan.