Chocolate Chip Muffins (Vegan option)
Chocolate Chip Muffins (Vegan option)
A Chocolate Chip Breakfast muffin that is egg, dairy, gluten and guilt free. Make a double or triple batch and freeze for a quick grab 'n'go start to your day.
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.