Vegan Chocolate Chip Muffins with Streusel Topping
Vegan Chocolate Chip Muffins with Streusel Topping are little cakes that are covered with a sweet crumble top.
Servings 12 Muffins
- 1/2 cup organic brown sugar
- 1/4 cup flour
- 2 tablespoons dairy-free butter, melted
- 1/2 cup pecans
For the Muffins:
- 1 tablespoon flax seed meal mixed with 3 tablespoons water for the flax egg
- 1 1/4 cups whole wheat flour
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup almond milk
- 1/2 cup dairy-free butter, melted
- 1 cup chocolate chips
To Make the Streusel Topping:
For the Muffin Batter:
Mix the flax seed meal with the water and set aside.
In a large bowl add the flour, sugars, baking powder, cinnamon and salt.
Add the milk, melted dairy-free butter and flax seed mixture. Mix until just blended.
Fold in the chocolate chips.
Spoon the batter into the 12 lined muffin tins.
Now, spoon the streusel topping over the batter in each muffin tin.
Bake at 350 degrees for 20 to 25 minutes.
Let cool 5 minutes and then remove to a rack to cool completely.
After they have cooled you may freeze them for up to 6 months.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
Serving: 1Muffin | Calories: 311kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 160mg | Fiber: 2g | Sugar: 29g | Vitamin A: 480IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1.1mg