Vegan Chocolate Chip Muffins Recipe

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins
• Skill Level: Easy

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup vegan chocolate chips
• 1 cup plant-based milk (such as almond or soy)
• 1/4 cup vegetable oil
• 2 tsp vanilla extract

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the tin.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Stir in the vegan chocolate chips, making sure they are evenly distributed.
4. In a separate bowl, mix the plant-based milk, vegetable oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
6. Fill each muffin cup approximately 2/3 full with batter.
7. Bake for 20 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

• Variation: Add 1/2 cup of chopped nuts or dried fruits like raisins for extra flavor and texture.
• Substitution: If you don’t have plant-based milk, you can use water instead, though the muffins might be slightly less rich.
• Mixing: Be gentle when mixing the batter to ensure your muffins remain light and fluffy.

Store the muffins in an airtight container at room temperature for up to three days or refrigerate to keep them fresh for up to a week. You can also freeze them for up to three months. Simply thaw at room temperature before serving.

These Vegan Chocolate Chip Muffins pair wonderfully with a hot cup of coffee, tea, or a glass of cold almond milk. For a complete breakfast experience, enjoy them with a bowl of fresh fruit or a smoothie.