Easy Vegan Chocolate Chip Muffins

Name: Easy Vegan Chocolate Chip Muffins
Total time: 1 h 10 min
Ingredients: 1 ½ cups all-purpose flour; ¾ cup white sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup plant-based milk (such as soy or oat); ½ cup light oil (such as canola or vegetable); 1 tablespoon lemon juice or apple cider vinegar (makes the muffins fluffy, you will not taste it); 1 tablespoon vanilla extract; 1 cup vegan chocolate chips

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Total: 70

Servings: 12

Ingredients

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1 ½ cups all-purpose flour¾ cup white sugar2 teaspoons baking powder½ teaspoon salt¾ cup plant-based milk (such as soy or oat)½ cup light oil (such as canola or vegetable)1 tablespoon lemon juice or apple cider vinegar (makes the muffins fluffy, you will not taste it)1 tablespoon vanilla extract1 cup vegan chocolate chips

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Instructions

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Step 1

Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger muffins line 8 -9 wells.

Step 2

In a large bowl whisk together the flour, sugar, baking powder, and salt. Pour in the plant-based milk, oil, lemon juice or apple cider vinegar, and vanilla and gently stir to combine. Don't overmix, lumps are totally cool. Overmixing can result in the muffins not rising properly. Lastly add the chocolate chips and gently fold them in.

Step 3

Divide the batter evenly among the prepared muffin tin. Bake 20 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. (If you are making 8 - 9 large muffins they may take an extra minute or two).

Step 4

Let cool in the pan. Store at room temperature for 3 - 4 days or frozen in an air-tight container.