Chocolate Chip Muffins

Fluffy Chocolatey Muffin

You would never believe these muffins are vegan! They are ultra-fluffy and remind me of muffins I used to eat from a bakery when I was younger. Every time I make these for my family they are gone in a day.

There are so many different variations of this recipe you could make. This is my go-to muffin recipe and I always just change the add-ins. If you are more of a fan of blueberry muffins, you can sub the chocolate for blueberries!

I always recommend people to buy silicone muffin liners. You don’t ever have to worry about anything sticking and they are better for the environment. I buy mine from Amazon.

Vegan butter: you can use any vegan butter of your preference. If you aren’t vegan, you can use traditional butter. Be sure it is MELTED.

Sugar: I used stevia in my recipe. You can use any granulated sugar of choice.

Nondairy milk: any nondairy milk works. I used almond. If you aren’t vegan, you can use traditional milk.

Chocolate chips: any chocolate chips work. You can also chop a chocolate bar. If you don’t like chocolate, you can add in whatever you want instead.

I wouldn’t recommend substituting the applesauce. It gives the perfect fluffy texture and many of the substitutes will alter how the muffins come out. If you really want to substitute it, I suggest mashed banana, pumpkin puree, or oil.

I haven’t tested any other flours besides the ones I used in this recipe. The two flours together create the best texture in my opinion. If you are gluten-free you can substitute the all-purpose flour for a gluten-free version.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Chocolate chips

Recipe:

• 1/4 cup melted vegan butter

• 1/3 cup sugar

• 1/2 cup applesauce

• 1/3 cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 1 cup almond flour

• 1 cup chocolate chips

Directions:

1.   Preheat oven to 350 degrees Fahrenheit. Line a cupcake tray with cupcake liners or spray with cooking spray.

2.   In a small bowl melt the butter. Add the butter to a larger bowl along with the sugar, applesauce, and nondairy milk. Stir to combine.

3.   Add in the baking powder, all-purpose flour, and almond flour. Stir until a batter is formed.

4..   Fold in the chocolate chips.

5.   Transfer to cupcake tray and bake for 22-24 minutes.

Allow to completely cool before eating. Store these in the refrigerator. They should last up to 5 days. You can also store them in the freezer if you want them to last longer. If you store them in the freezer, allow to thaw for 10-15 minutes before eating or warm up in the microwave for 15-20 seconds.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!