Vegan Pumpkin Chocolate Chip Muffins
Ingredients
-
1
Tbsp
flaxseed meal
-
2 ½
Tbsp
water
-
½
cup
pumpkin puree
-
1
cup
almond milk
-
1
Tbsp
lemon juice
-
½
cup
brown sugar
-
2
Tbsp
olive or avocado oil
-
1
tsp
vanilla extract
-
1
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
1
tsp
cinnamon
-
¾
cup
whole wheat flour
-
¾
cup
unbleached all-purpose flour
-
⅓
cup
semisweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare the flax egg by mixing flaxseed meal and water in a large bowl; let it rest for 5 minutes.
- Add pumpkin puree, almond milk, lemon juice, brown sugar, oil, and vanilla extract to the bowl and stir.
- Add salt, baking soda, baking powder, and cinnamon, and whisk to combine.
- Sift in the flours and stir until just combined.
- Fold in the chocolate chips gently. If the batter is too thick, add a splash of almond milk.
- Spoon the batter into the muffin liners, filling them about 7/8 full. Optionally, sprinkle extra chocolate chips on top.
- Bake for 22-28 minutes or until golden brown and a toothpick comes out clean.
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
11 muffins
Calories
155
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
131mg
Cholesterol
0mg
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