Vegan Chocolate Chip Muffins with Blueberries
Ingredients
-
2
cups
all purpose flour
-
2
tsp
baking powder
-
½
tsp
salt
-
⅔
cup
dark brown sugar
-
1¾
cups
almond milk
-
½
cup
vegan melted butter
-
2
tbsp
Bob's Red Mill egg replacement
-
1
tsp
vanilla
-
1
cup
chocolate chips
-
½
cup
fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with coconut oil.
- Prepare the vegan egg replacer according to the package instructions.
- Sift together the flour, baking powder, and salt in a bowl.
- In another bowl, mix the sugar and melted butter until combined, then add the almond milk, egg replacer, and vanilla, stirring until smooth.
- Combine the wet and dry ingredients, mixing until no large clumps remain.
- Fold in the chocolate chips and blueberries, reserving some chocolate chips for topping.
- Scoop the batter into the muffin tins, filling each about ½ inch from the top, and add reserved chocolate chips on top.
- Bake for 18 to 22 minutes, or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
7g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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