Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon ground flaxseed meal
- 3 tablespoons warm water
- ½ cup non-dairy milk (almond or soy)
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup vegan chocolate chips
Instructions
- Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or grease it.
- In a small bowl, mix the ground flaxseed meal and warm water; let it thicken for about 5-10 minutes.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine non-dairy milk, vegetable oil, vanilla extract, and the prepared flax egg until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
- Fold in the vegan chocolate chips evenly into the batter.
- Divide the batter into muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes until golden brown; check doneness with a toothpick.
- Cool briefly in the tin before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 8g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg