What has been the hardest part of going animal product free over at #TheToalHouse you ask? Hmm, probably the lack of chocolate, which is probably not a bad thing for me (aka my waistline) in all reality. However, baking is such a big part of autumn for me. The second the temperature drops into the 60s I’m in the kitchen whipping up that werk! I’m talking bourbon banana bread, chocolate chip pumpkin bread and all that other good stuff! So the other week (before it was even technically fall) we had a chilly morning and I thought I need to bake something, but what?
While browsing the grocery store health food isle, I came across Enjoy Life vegan mini chocolate chips and thought “hallelujah, let the baking commence!” I opted to make vegan chocolate chip muffins instead of a bread because I haven’t made muffins in forever and I love them. The recipe took a hot minute to get right because I’m learning to bake without dairy products, but after lots of researching and hours of trial and error, I finally came up with a recipe that I loved enough to share. Mike even broke his sugar-free diet to taste test these vegan chocolate chip muffins because they smelled so good!
Hope you all enjoy!
Vegan Chocolate Chip Muffins
- 2 cups unbleached flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/2 cup sugar
- 1/2 cup coconut sugar
- 1 heaping cup Enjoy Life mini vegan chocolate chips
- 2 tsp apple cider vinegar
- 1 cup unsweetened almond milk
- 1/4 cup melted refined coconut oil
- 3 tbsp maple syrup
- 1 tbsp vanilla extract
Heat the oven to 375 degrees. Grease or line your muffin pan, and set aside.
In a medium size bowl, add almond milk and stir in the vinegar. Allow time to sit, this will become your "buttermilk."
In a large mixing bowl, thoroughly mix together flour, salt, sugar, baking soda, and chocolate chips.
Slowly add in the "buttermilk" mixture to your dry ingredients, stirring as you go. Then add the maple syrup, vanilla extract, and melted coconut oil. Mix all the ingredients together making sure to break up any large clumps of batter.
Pour the muffin batter into the muffin pan and bake in the oven for 15 minutes. Use a toothpick to test whether or not they are done. Add additional time if necessary.
When muffins are golden and cooked through remove from the oven and allow cooling time for about 5 minutes.