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–+ servings
vegan muffins with chocolate chips on a white marble background

Vegan Chocolate Chip Muffins

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Course: Breakfast, Snack
Prep Time: 10 minutes
25 minutes
Total Time: 35 minutes
Servings: 12

Equipment

Muffin Tin (nonstick)
Muffin Tin (nonstick)
Bamboo Utensils
Bamboo Utensils

Ingredients 

  • ¾ cup oatmilk
  • ¾ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 ⅓ cup sugar
  • 3 cup all-purpose flour
  • 3 teaspoon Baking Powder
  • ½ teaspoon salt
  • 12 oz vegan chocolate chips

Instructions

  • Preheat the oven to 350F
  • Line a 12 muffin pan with 12 muffin papers. Pro-tip: grease the inside of the muffin liners with spray oil. Set it aside.
  • Mix oat milk, canola oil, apple cider vinegar, and vanilla extract in a large bowl. Whisk to combine.
  • Add sugar and mix to incorporate.
  • In a separate bowl, whisk together the flour, salt and baking powder.
  • Add the dry ingredients to the wet ingredients and stir just to combine. DO NOT OVERMIX
  • Fold ⅔ of the chocolate chips or chunks in to the batter, reserving the other ⅓
  • Divide the batter in to the 12 prepared muffin liners. Sprinkle the remaining chocolate chips on top.
  • Bake for 25-30 minutes or until an inserted toothpick comes out clean
  • Remove pan to a wire cooling rack and let the muffins cool in the pan for 10 minutes

Notes

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