Muffins are one of those comfort foods I think most people love. It’s hard to mess up a muffin! It’s not quite a cupcake and not exactly a bread, and you can put any number of things inside! They are best warm and offer a comforting sense of familiarity that washes over us when we take the first bite. You know exactly what I am talking about, I hope. While I love baking, there are some things I still feel like I have not quite mastered. I do wish these billowed over, and had I put some more batter in the liners, they might have just done that! Regardless, they are so very tasty. Zach took them to work with him because I can’t live with sweets in the house, and his coworkers loved them! I hope you will, too!
These vegan chocolate chip muffins are a modified version of my Hazelnut + Grapefruit Cupcake recipe. They take out the namesake pieces, add in some flax and chocolate chips, and you have a delicious muffin! The consistency was perfect. Soft, pillowy, and moist. And most importantly, delicious! I’ve added a link to some things you can buy that will make this recipe awesome at the end of the post. One of my favorite things are the shelf stable plant milks like Silk Soy Milk that require no refrigeration and are perfect for baking! These guys are one of my go to grocery store purchases!
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Somethings You Might Need
- 1 cup soy milk
- ⅓ cup Extra Virgin Olive Oil
- 1 teaspoon vanilla
- ¾ cup sugar
- 1 cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tbsp ground flax
- as many chocolate chips as you want
- Preheat oven to 350 degrees and place cupcake liners into the cupcake pan.
- Whisk the milk, oil, vanilla, and sugar until well blended.
- Mix dry ingredients together Mix until smooth.
- Fill your cupcakes liners with ⅓ cup of batter the way up.
- Bake for 20 minutes or until toothpick comes out clean.
- Let them cool completely before icing