Recipe

Vegan Mini Chocolate Chips Muffins with AEVO

Prep Time: 10minutes mins
Cook Time: 12minutes mins
Total Time: 22minutes mins

Servings: 36 Mini muffins

Calories: 65.2kcal

Ingredients

• 1 cup Plant-Based Milk I used almond milk or soy milk
• 1 teaspoon Apple Cider Vinegar or lemon juice
• ⅓ cup Avocado oil
• 1 tablespoon Vanilla Extract
• 2 cups All-Purpose Flour
• 2 ½ teaspoons Baking Powder
• ¼ teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Sea Salt
• ½ cup Granulated Sugar I used unrefined sugar but white sugar or sugar-free erythritol works too
• ⅓ cup Mini Dark Chocolate Chips

Instructions

1. Preheat oven to 350°F (180°C). Line three 12-mini-muffin-hole trays with paper cases. Slightly oil on the cases . Set them aside.
2. In a large mixing bowl, whisk the liquid ingredients: almond milk, apple cider vinegar, avocado oil, and vanilla extract. Set aside.
3. In another large mixing bowl, whisk all the remaining ingredients except the chocolate chips.
4. Fold the dry ingredients into the wet ingredients.
5. Stir until just combined, don't over mix the batter, or the muffins get gummy. Stir in the chocolate chips at the end.
6. Fill each muffin hole up to 1/2 of its height.
7. Bake for 8-12 minutes or until golden brown and a pick inserted in the middle of the muffin comes out clean. Watch out! Mini muffins bake fast, so don't overtake, or they get dry.
8. Cool immediately on a wire rack.

Nutrition