Vegan and Gluten Free Vanilla Chocolate Chip Muffins
Equipment
- 1 muffin tin
- 12 muffins liners optional
Ingredients
- 2 cups gluten free flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup flaxseed mill optional
- 1/4 cup hemp seeds optional
- 1 scoop vegan vanilla protein powder optional
- 2 Tbsp vegan egg replacer (If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water)
- 1/2 cup maple syrup pure maple syrup (no added ingredients)
- 1/2 cup oil olive or melted coconut
- 1 cup plant-based milk any plant-based milk works-unsweetened or vanilla
- 1 tsp vanilla extract
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350° F
- Prepare muffin tin with nonstick spray or muffin liners.
- In a medium bowl, combine mix together the gluten free flour, baking soda, salt, flax seed mill, hemp seeds, and vegan vanilla protein powder. Whisk together.
- In a separate medium bowl, add in vegan egg replacer (I use 2 tablespoons Bob's Egg Replacer to 4 tablespoons water), and whisk together.Continue to add in oil, plant-based milk, maple syrup, and vanilla extract.
- Whisk all wet ingredients together until combined, then pour all wet ingredients into your bowl with your dry ingredients.
- Stir together well until all ingredients are combined, then add in your vegan chocolate chips.Stir once again until the chocolate is evenly distributed throughout your batter
- Fill muffins tins 3/4 full and bake for 18 to 20 minutes or until tops are golden.
- Allow the muffins to cool before serving. Enjoy!