Plant Based Brandon

Name: Vegan Chocolate Chip Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: El Guapo® Whole Cinnamon (Canela Entera); Chosen Foods 100% Pure Avocado Oil; Morton Iodized Salt, 26 Ounce; Value Corner Vanilla Flavor, Imitation; SIGNATURE SELECTS Baking Powder, Double Acting; Russell Stover Sugar Free Coconut Chocolate Candy; Arm & Hammer Fridge-N-Freezer Baking Soda; MadeGood Chocolate Chip Granola Minis; Bob's Red Mill Whole Wheat Pastry Flour; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Silk Original Soy Milk, Dairy Free, Gluten Free; Open Nature Buttery Spread, Plant Based

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Vegan Chocolate Chip Muffins

Serves 1210 mins prep25 mins cook

Delicious vegan muffins made with whole wheat flour and mini chocolate chips. Perfect for a plant-based treat filled with flavor and sweetness.

0 servings

What you need

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

cup avocado oil

tsp salt

tbsp vanilla extract

SIGNATURE SELECTS Baking Powder, Double Acting

tbsp baking powder

Russell Stover Sugar Free Coconut Chocolate Candy

cup coconut sugar

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup mini chocolate chips

cup whole wheat pastry flour

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tbsp apple cider vinegar

Silk Original Soy Milk, Dairy Free, Gluten Free

cup soy milk

vegan buttery spread

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Instructions

1: Preheat oven to 350°F.

2: In a large bowl, combine whole wheat flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.

3: In a separate bowl, mix plant milk, avocado oil, melted vegan butter, vanilla extract, and apple cider vinegar.

4: Pour the wet ingredients into the dry ingredients and stir until just combined.

5: Fold in mini vegan chocolate chips.

6: Divide the batter into muffin tins.

7: Bake for 22-25 minutes or until a toothpick comes out clean.

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