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Chocolate Chip Muffins [Vegan]

Dairy Free

Vegan

These vegan muffins are airy, slightly moist, and use a really simple gluten free flour-oat! Whether you are on the go or working from home these days, these gluten free muffins are bound to bring a little boost to your day (and your belly!).

Ingredients You Need for Chocolate Chip Muffins [Vegan]

1/4 cup vegan butter (melted and cooled)
1 cup soy milk
1 tbsp lemon juice
3/4 cup coconut sugar
1/2 cup unsweetened apple sauce
1 teaspoon vanilla
2 1/4 cup oat flour
1/4 cup arrowroot powder
1/2 cup almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup chocolate chips

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How to Prepare Chocolate Chip Muffins [Vegan]

Begin by melting the vegan butter over low heat in a pot. Set it aside to cool.
Combine the soy milk with the lemon juice and let it sit for at least 5 minutes.
Combine the melted butter, soy milk mixture, vanilla, applesauce and coconut sugar to a large bowl. Mix together using hand beaters.
Combine all the dry ingredients together in a separate bowl (except the chocolate chips). Then add the dry ingredients to the wet ingredients. Stir with a wooden spoon until thoroughly combined. Add in the chocolate chips.
Let the batter sit for roughly 20 minutes to thicken slightly. At this point, preheat the oven to 415ºF.
Line a muffin pan with 12 liners. Fill the cups almost to the top with the batter. The batter should produce 12-14 muffins. Bake in the oven at 415ºF for 5 minutes. Then turn the temperature down (without opening the oven) to 350ºF for 17 minutes (or until golden on top).
Let the muffins cool in the muffin tins for 5-10 minutes. Then transfer to a cooling rack to completely cool before enjoying.
Store the muffins in an air-tight container.