VEGAN CHOCOLATE CHIP MUFFINS

Sep 12

Vegan chocolate chip muffins that are fluffy and moist and made in only one bowl. I like to call that a win / win when I only need one bowl to clean up at the end. Not to mention they are super easy to make. Made without dairy and no eggs. The base of this recipe is versatile so you can also substitute the berries with others that you enjoy or even with vegan chocolate chips.

INGREDIENTS:

1 1/4 cup soy milk ( you can also use almond, coconut or cashew)

1 tsp apple cider vinegar

2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/4 tsp sea salt

1 tbsp cornstarch

1/3 canola oil

1 tsp vanilla extract

1 1/2 chocolate chips

Baking ingredients I used for this recipe: ://amzn.to/488J1Tp

INSTRUCTIONS:

1. Heat oven to 400 F and prepare the cake muffin pan with liners or use as is

2. Combine the soy and apple cider vinegar in a small bowl and stir a little until mixed and set aside.

3. Combine all the dry ingredients : cornstarch, flour, sugar, baking powder and salt

4. Pour in the soy milk and apple cider vinegar mixture , canola oil and vanilla. Stir in do no over mix.

5. Fold in the blueberries. Use ice cream scooper to add the batter into the liners add sugar at this point if you would like the tops to have it.

6. IBake for 22-26 minutes until golden brown or until a toothpick comes out clean.

7. Store leftover muffins in airtight container at room temperature for 3 days. You can freeze them by putting them in plastic wrap in a freezer bag.

8. Pour cake batter in the pan and bake for 30-35 minutes until you have golden brown cakes.

9. Allow the cakes to cool down in the pans for 15 minutes and then carefully invert them onto a cooling rack. You can place in the fridge if you want to speed up the process and get to the icing.

10. Frost the cake and decorate with your favorite topper. Below is the link to the Winnie The Pooh cake topper my daughter Laila wanted for her 10th birthday that I found on Amazon.

Baking Essentials: https://amzn.to/488J1Tp

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