Chocolate Chip Muffins (Vegan option)

 

Chocolate Chip Muffins (Vegan option)

I was looking to create a muffin base that was egg, dairy and gluten free and that could be easily adjusted to suit several tastes whether it be for the fruit lover or the chocaholic.

Ingredients

Dry:

  • 3 ‘chia’ eggs 3 tbsp ground chia mixed with 9 tbsp water or 2 fresh eggs if not vegan
  • 125 g brown rice flour
  • 100 g almond flour
  • 1 tsp vanilla powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch of sea salt

Wet:

  • 175 ml almond milk
  • 75 g brown rice syrup
  • 25 g coconut oil melted
  • 1 tsp apple cider vinegar
  • 75 g 70% dark chocolate chips
  • 15 ml almond milk

or

  • 75 g fresh blueberries
  • 1 tbsp lemon juice

Instructions

  • Preheat the oven to 200 degrees (180 fan) and line a muffin tin with 6-8 cases.
  • Prepare the chia egg and set aside for 5 minutes.
  • Weigh out all the dry ingredients into a bowl and stir to combine.
  • In a separate bowl whisk together the wet ingredients and the chia egg (extra 15ml milk for chocolate muffins).
  • Add the wet mixture to the dry and combine well but do not over mix. Fold in the blueberries/lemon juice or chocolate chips.
  • Fill each muffin case ¾ full and bake for 25-30 minutes until golden brown.

Notes

These can be stored in an airtight container for up to 3 days or frozen.