Pro Vegan Chocolate Chip Muffins
Instructions
- Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper cups.
- In a small bowl combine milk, vinegar, vanilla extract and coconut oil and set aside.
- In a separate bowl add all dry ingredients (including almond pulp) except for chocolate chips and combine.
- Add wet ingredients to dry ingredients and mix until just combined*.
- Fold in chocolate chips.
- Scoop** batter into each muffin cup until it almost reaches the top.
- Sprinkle extra chocolate chips on top and bake in the oven for about 25 minutes until lightly brown and toothpick comes out clean.
- Let muffins cool for about 5-10 minutes in the muffin tin.
Ingredients
1 cup + 1 tbsp Cashew milk (made in your Almond Cow)1 tsp Apple cider vinegar
1 ¼ cup Gf baking flour
1 cup Almond pulp
¼ tsp Baking soda
2 ½ tsp Baking powder
¾ cup Coconut sugar
¼ cup + 2 tbsp Avocado oil (sub with melted coconut oil)
1 tsp Vanilla extract
½ cup Vegan mini chocolate chips
Pinch of salt
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