Easy Vegan Chocolate Chip Muffins - One Bowl!
These vegan muffins are quick and easy to make and completely delicious.
Servings: 12 muffins
Calories: 283kcal
Equipment
- Muffin tin
- cooling rack
Ingredients
- 1 cup non-dairy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup non-dairy chocolate chips
Instructions
- Preheat oven to 375°. Prepare a muffin tin by lightly coating with non-stick oil spray.
- In the measuring cup, add the apple cider vinegar to the non-dairy milk. Stir and set aside. This will make a vegan buttermilk.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar and white sugar.
- Stir in the vegan milk/vinegar mixture, oil, and vanilla extract until just combined.
- Stir in the vegan chocolate chips.
- Spoon the muffin batter into the muffin pan and bake for 22 minutes.
- Let the muffins rest in the pan for about 5 minutes before letting the cool completely on a wire rack.
- Store muffins at room temperature in an airtight container for up to 3 days.
Notes
- I like using unsweetened soy milk but you can use your favorite plant-based milk.
- My favorite dairy-free chocolate chips are from Trader Joe's.
Nutrition
Calories: 283kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 269mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 42IU | Calcium: 89mg | Iron: 2mg