Vegan, gluten-free chocolate chip muffins
Gluten-free baking flour
Unsweetened vanilla almond milk
1½ Tbsp, melted
Vegan semisweet chocolate chips
⅓ cup(s), mini variety (or roughly chop regular ones)
- Preheat oven to 350°F. Line a 12-hole muffin pan with cupcake liners.
- In a large bowl, stir together flour, baking powder, salt, and baking soda. Make a well in center of mixture. Add almond milk, maple syrup, coconut oil, and vanilla. Stir until well combined. Fold in chocolate chips.
- Divide batter evenly among prepared muffin cups. Bake at 350°F until a toothpick inserted in center comes out clean, 18 to 20 minutes. (Toothpick may have melted chocolate on it, but make sure it doesn’t have raw batter clinging to it.) Serve warm, or cool on a wire rack.
- Serving size: 1 muffin