the best muffins ever!
Hellllooo Monday! I've got the perfect chocolate chip muffin recipe for you. Not only are they the super fluffy and moist, but they're completely vegan and refined sugar free! AND they can be made gluten free by a simple substitution (*bonus points*)!
How was your weekend? Anything fun? I spent Saturday at Global Citizen festival, which was basically a day filled with friends, AMAZING music, and borderline heat stroke. No one told me the first weekend of Fall was going to be in the 80's, which is bizarre considering the entire week leading up to it was not exactly the hottest. And with the assumption and lack of checking the weather, I was dressed in black leggings, with a black top, denim jacket anddddd... Drumroll please... My super heavy and HOT Doc Martens. SO, if you're wondering how I was feeling in 85 degree weather, standing online and then in the middle of an open field at Central Park, you can probably guess how long I lasted there. Yehpppppp. Lesson learned.
So, have you ever had those Entenmanns Little Bites mini muffins growing up? I know in my house, we ALWAYS had a box. In addition, always ring dings, devil dogs (yesssss), and sunny doodles. So when you were late for school or rushing out the door, you'd grab a pouch of mini muffins and be on your way. They were SO good and super moist. The perfect breakfast for a tween that hated eating healthy. Anyhow, these muffins seriously taste JUST like them, but I am glad to say they do not contain the many dyes, artificial flavors, or additives. They are completely vegan & healthy, and can be made gluten free. These are things hard to find now-a-days!
Hope you'll give these super easy muffins a go, and have a lovely week. Enjoy! xx Sam
I N G R E D I E N T S:
- 1 cup of all purpose flour (or sub for an all purpose gluten free flour!)
- 1 cup of oat flour
- 1 1/2 tsp of baking soda
- 1/2 tsp of sea salt
- 1 cup of coconut sugar
- 1 cup of almond milk
- 1/3 cup of coconut oil
- 1 Tbsp of white vinegar
- 1 tsp of vanilla extract
- 3/4 cup of dairy free chocolate chips, or chocolate chunks!
PREP: Begin by preheating your oven to 375 degrees Fahrenheit. Line a muffin pan with paper liners! I only have a 6 cup muffin pan, so I had to do in 2 small batches. :)
COMBINE: First, combine your flours, baking soda, sea salt, and sugar in a large bowl. In a separate bowl or measuring cup, add the milk, oil, vinegar & vanilla. Pour into the flour mixture and stir well with a big wooden spoon! Mix to combine until it forms a really nice batter mmmm (and tastes SO good). Dump in the chocolate chips and give it a good stir.
BAKE!: Fill each muffin cup about 3/4 full. Pop in the oven and bake for about 20-25 minutes, until the top is golden and when you insert a toothpick, it comes out clean. Let them cool, and enjoy!
Notes: This wonderful (and super addicting) recipe is from Wife Mama Foodie! Her recipes are awesome, and totally easy! Thank you, Joscelyn!