Chocolate Chip Vegan Muffins

Ideally at this point you now the amount I LOVE these biscuits. I’ve shared different forms of them throughout the years including these Blueberry Vegan Muffins and these Carrot Cake Vegan Muffins (which are going insane on my blog at the present time!).

I generally get labeled in SO MANY Instagram posts and stories (particularly on the days) of you all creation these biscuits and it makes me so glad 😀

Since the photographs were so old and truly didn’t do the formula equity, I calculated that it was the ideal opportunity for a decent invigorate.

Chocolate Chip Vegan Muffins

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Recipe by foodwithfeelingCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

18

minutes
Total time

23

minutes

The Chocolate Chip Vegan Muffins is crazy simple. It’s just 8 easy ingredients and 45 minutes and you have delicious vegan chocolate chip muffins!

Ingredients

  • 1 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1–1 substitute)

  • 1/2 teaspoon teaspoon of baking soda

  • 1 teaspoon of baking powder

  • pinch of salt

  • 1/2 teaspoon of cinnamon

  • 1/4 cup of maple syrup

  • 1/2 cup of almond milk

  • 3 tablespoons of nut butter- I used peanut butter this time but have also made these with almond butter

  • 1 teaspoon of vanilla extract

  • 1 medium banana, mashed

  • 1/2 cup of non dairy chocolate chips- I used mini chocolate chips*

Directions

  • Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
  • Sift together the flour, baking soda, baking powder, salt, and cinnamon.
  • Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
  • Gently stir in the chocolate chips.
  • Evenly spoon the mixture into the 6 muffin cups.
  • Top with a few more chocolate chips if desired.
  • Bake in oven for 20-25 minutes or until golden brown.
  • Let cool slightly and ENJOY!!

Notes

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