Vegan Chocolate Chip Muffins
Prep time: 20 Mins
Cook time: 25 Mins
Yields: 8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your "go-to" vegan muffin recipe.
Wet Ingredients:
Dry Ingredients:
Add-ons:
Substitutes:
Instructions
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.
Taste:
  1. These vegan chocolate chip muffins turned out very tender, light and fluffy. Actually very light for a whole wheat flour muffin. This recipe could be a wonderful base for a vegan muffin recipe wherein you could incorporate your choice of add-ons, anything from fresh fruit to dried fruits, nuts, etc.
My Notes:
  1. Use the 1/3rd dry measuring cup to scoop out the batter to get equal sized muffins throughout.
  2. Do not be in a hurry to taste the muffins if you use whole wheat flour because it usually tastes better after a few hours. Although we liked our whole wheat pastry flour muffins while it was still warm.
  3. Also the muffin liner does not come off immediately if you don't lightly grease it with non-stick cooking spray.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/vegan-chocolate-chip-muffins-recipe/