Chocolate Chip Mini Muffins (vegan

• Vegan

• Refrigerated

  • 1 cup Almond milk, unsweetened

• Baking & Spices

  • 2 cups All-purpose flour, organic unbleached
  • 1 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1/2 cup Coconut sugar, organic packed
  • 1/3 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1/4 cup Refined coconut oil, organic

Found on whereyougetyourprotein.com

Description

Ingredients

• 2 cups organic unbleached all-purpose flour, sifted
• 1 and 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 1/2 cup mini chocolate chips
• 1/2 cup organic coconut sugar, packed*
• 1 cup unsweetened almond milk
• 2 teaspoons apple cider vinegar
• 1/4 cup organic refined coconut oil, melted
• 1 teaspoon vanilla extract

Directions

• Start by greasing a mini muffin pan with coconut oil and preheating your oven to 375º.
• Then measure the almond milk and stir in the vinegar. Set aside to create buttermilk.
• In a medium bowl sift together your flour, baking soda and salt. set aside.
• In a large bowl cream together the coconut sugar and oil.
• Stir the remaining wet ingredients (almond milk/vinegar mix and vanilla extract) into the creamed coconut sugar and oil.
• With a sturdy spatula, fold in half the dry ingredients. Once incorporated, fold in the other half.
• Now, fold in the chocolate chips until everything is evenly combined.
• Fill each muffin cup to the top, using up the batter to fill all 24 cups.
• Bake at 375º for 8-10 min or until toothpick comes out clean of batter.
• Allow to cool for at least 5 min before transferring to a cooling rack.
• To store–allow muffins to cool completely, then store in an airtight container for up to 5 days (if they last that long).