"20 minute Vegan Chocolate Chip Muffins"
I love these muffins! They're fluffy, flavorful and very light, I never feel bloated or heavy after eating one. You can use Organic Whole Wheat Flour instead of Spelt but it's much more dense and takes longer to bake thoroughly. These muffins are a great way to get the morning started or to have for a snack with a cup of Herbal Tea. This recipe is sure to please, Enjoy.
What you will need:
Large Cupcake Pan
Ingredients 11 Prep time 30 minutes
Dry Ingredients:
1 1/2 cup of Spelt Flour
3 tbsp of Dairy and Soy Free Chocolate Chips
1/2 tsp of Baking Soda
1/2 tsp of Baking Powder
1/4 tsp of Nutmeg
1/4 tsp of Vanilla Extract
Wet Ingredients:
1 cup of Unsweetened Applesauce
1/3 cup of Sunflower Oil
1 flax egg (1/4 cup of ground flax and 3 tbsp of water)
1/2 cup of unsweetened Vanilla Almond Milk
1/4 cup of Grade B Maple Syrup
Directions:
Preheat your oven to 325 degrees and place cupcake tins into the cupcake pan. Take a medium sized bowl and add all your dry ingredients. Whisk them together gently and create a well or circle in the middle. Take a small bowl and add all of your wet ingredients, whisk them together until they are mixed well. Pour the wet ingredients into the well of dry ingredients in the large bowl and gently fold them together with a wooden spoon or spatula. Pour the mix into your cupcake tins and bake for 20 minutes. Take them out the oven and let them cool for 3-5 minutes and serve.
