Vegan Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 124.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 109.0 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 2.5 g
- Protein: 2.1 g
View full nutritional breakdown of Vegan Chocolate Chip Muffins calories by ingredient
Introduction
Good for a sweet tooth when you don't want to go overboard. Good for a sweet tooth when you don't want to go overboard.Number of Servings: 12
Ingredients
-
Dry:
1 c whole wheat flour
(I use pastry or white whole wheat)
1 c rolled oats, ground
1 tsp baking powder
.5 tsp baking soda
.25 tsp salt
nutmeg to taste
Wet:
1 cup unsweetened almond milk (or milk of choice)
lemon juice (opt., enough to curdle milk)
1/2 c unsweetened applesauce
2 tbsp flax seed
5 tbsp sugar
2 tsp vanilla extract
Tips
Pumpkin or sweet potato can be substituted for apple sauce.
Directions
Preheat oven to 400 F
Whisk dry ingredients together. Toss and coat chocolate chips in dry mixture.
Blend flax seeds in blender with milk and lemon juice until finely ground. Let sit for a few minutes until slightly thick. Add remaining wet ingredients.
Add wet ingredients to dry and stir just until combined.
Scoop into muffin tin and bake for 12 -18 minutes.
Serving Size: Makes 12 small muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ATRACKBROWN.
Whisk dry ingredients together. Toss and coat chocolate chips in dry mixture.
Blend flax seeds in blender with milk and lemon juice until finely ground. Let sit for a few minutes until slightly thick. Add remaining wet ingredients.
Add wet ingredients to dry and stir just until combined.
Scoop into muffin tin and bake for 12 -18 minutes.
Serving Size: Makes 12 small muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ATRACKBROWN.