Vegan Chocolate Chip Muffins

Instructions

1. Step 1

   Preheat the oven to 190°C. Line all 12 wells of the muffin tin with paper liners.

   Cookware: muffin tin, oven, Paper muffin liners

2. Step 2

   Whisk the flour, sugar, baking powder, baking soda, and salt in the large mixing bowl until evenly combined.

   Ingredients used: 250.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 3.0 gr Baking Soda, 3.0 gr Fine Salt, 150.0 gr Granulated Sugar

   Cookware: Large Mixing Bowl, whisk

3. Step 3

   Whisk the oat milk, canola oil, vanilla extract, and apple cider vinegar in the medium mixing bowl.

   Ingredients used: 15.0 ml Apple Cider Vinegar, 60.0 ml Canola Oil, 240.0 ml Oat Milk, 10.0 ml Vanilla Extract

   Cookware: Medium mixing bowl, whisk

4. Step 4

   Pour the wet mixture into the dry mixture. Fold just until no dry pockets remain; a few small lumps are acceptable.

   Cookware: Large Mixing Bowl, spatula

5. Step 5

   Fold 7/8 cup (150 gr) of the chocolate chips into the batter.

   Ingredients used: 150.0 gr Chocolate Chip

   Cookware: Large Mixing Bowl, spatula

6. Step 6

   Divide the batter evenly among the 12 lined wells. Scatter the remaining 1/8 cup (2 tbsp/2 tbsp (20 gr)) of chocolate chips over the tops.

   Ingredients used: 20.0 gr Chocolate Chip

   Cookware: muffin tin, Paper muffin liners, spatula

7. Step 7

   Bake at 190°C until the tops spring back lightly and a tester inserted away from a chocolate chip comes out without wet batter.

   Timer: 20 min (fixed)

   Cookware: muffin tin, oven

8. Step 8

   Cool the muffins in the tin for 5 minutes, then transfer them to the wire rack to cool further.

   Timer: 5 min (fixed)

   Cookware: muffin tin, wire rack