Super Moist Chocolate Chip Muffins!
1 tablespoon ground flax seeds
3 tablespoons water
2 cups all-purpose, unbleached flour
1/2 cup white sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup vegan chocolate chips
3/4 cup nondairy milk
1/3 cup canola oil
2 tablespoons brown sugar
3 tablespoons white sugar
1. Preheat oven to 400 degrees Fahrenheit. In a mixing bowl, mix water and flax seeds. Set aside. In a medium mixing bowl, add flour, 1/2 cup sugar, baking powder, salt, and chocolate chips.
2. To the flax seed gel, add milk and canola oil. Add the wet mixture to the dry mixture all at once.
3. Stir just until combined and do not over-mix. Add batter into a muffin pan and fill the tins 2/3 full.
4. Mix the last two sugars together and sprinkle on top of all the muffins. Bake for about 15-20 minutes.
They're super moist and yummy!
Source of recipe: I was in the kitchen really wanting some good old muffins, and this is what I came up with!
SO HOW'D IT GO?
Aww thanks! I'm so glad you two like these muffins as much as I do! :)>>>
I definitely agree! Vegan baked goods are so much better! I don't get a tummy ache when I eat then like regular stuff.
I just made these muffins tonight. They are awesome! I never was a chocolate chip muffin fan, but these made me one. I wil use this recipe again. Thank you for sharing. (I'm thinking about eating a third one. Don't tell) People really do not know what they are missing when they refuse vegan bake goods. :)>>>
Instead of mixing the flaxseed and water and setting them aside, I simply sorted them into the wet and dry bowls and then mixed them.
The muffins came out perfectly.
Oh, I had no chocolate chips, so I dumped some chocolate sprinkles in instead - no problem!
15 minutes in my convection oven was just right.
I'll be making these again, and adding the recipe to my Recipe Box.
Brava!
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