The Best Easy Vegan Chocolate Chip Muffins
Moist, fluffy and bursting with chocolate in every bite! These vegan chocolate chip muffins make the perfect snack or breakfast when you are on-the-go!
Servings: 10 muffins
Equipment
- Mixing bowls
- Muffin Pan
Ingredients
- 1 ½ cups all purpose flour
- 1 cup cane sugar
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil or neutral flavored oil
- 1 cup almond milk or plant milk of choice
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- ½ cup chocolate chips more for topping
Instructions
- First, start by stirring together the dry ingredients in a bowl.
- Next, whisk together all the wet ingredients until well blended. Add the dry ingredients to the wet and stir until a batter forms. It’s okay if there’s still some streaks of flour. Fold in the chocolate chips and try not to over mix. Let the batter sit for 15-20 minutes while you preheat your oven to 425° F.
- Line a cupcake pan with 10 liners and distribute the batter between the liners and top with more chocolate chips if desired.
- Bake the muffins for 7 minutes, while the muffins are still in the oven, reduce the heat to 375° F and continue baking for an additional 10-14 minutes and golden brown.
- Let cool and serve!
Notes
These muffins are best if stored in an air tight container for up to 4 days or freeze for up to 3 months.