Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or greasing.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until homogeneous.
- Prepare the flax egg by mixing flaxseed meal and water; let sit for about 5 minutes until thick.
- Whisk together non-dairy milk and oil, then add the flax egg and mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the vegan chocolate chips evenly throughout the batter.
- Divide the batter among muffin cups, filling each about ¾ full, and bake for 20 minutes.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
