Never-Come-Empty-Handed Chocolate Chunk Muffins

• Vegan

• Refrigerated

  • 2/3 cup Almond milk

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/3 cup Chocolate chunks, vegan
  • 1 pinch Salt
  • 1/2 tsp Vanilla extract
  • 1/3 cup Xylitol or your preferred granulated sweetener

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1/2 tsp Coconut vinegar

Found on elephantasticvegan.com

Description

Ingredients

• 1¼ cup / 150g all-purpose flour
• ⅓ cup / 80g xylitol or your preferred granulated sweetener
• ¾ teaspoon / 5g baking powder
• ¼ teaspoon / 2g baking soda
• a pinch of salt
• 1 tablespoon / 15g melted Coconut Oil
• ⅔ cup / 160g almond milk
• ½ teaspoon / 3g Coconut Vinegar
• ½ teaspoon / 1g vanilla extract
• ⅓ cup / 75g vegan chocolate chunks

Directions

• Pre-heat oven to 360°F/180°C.
• In a mixing bowl, combine all the dry ingredients (except the chocolate chunks), whisk, then add all the wet ingredients and whisk again until its a smooth batter.
• Fold in the chocolate chunks.
• Fill the batter in muffin wrappers or use a lightly oiled muffin pan and put them in the oven for about 20 minutes. (Use the Toothpick Method to make sure the dough is done in the middle.)
• Let them cool off a bit before enjoying them!