Pro Vegan Chocolate Chip Muffins
- 1 cup + 1 tbsp Cashew milk (almond milk, oat milk etc.)
- 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
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. Serve immediately and store leftovers in an airtight container for up to three days.
*Do not overmix.
**with a large sized ice cream scoop.