Vegan Chocolate Chip Muffins with Macadamia Nuts are an irresistible breakfast treat or afternoon snack!
Course Breakfast
Cuisine Muffins
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12Muffins
Calories 220kcal
Author Ginny McMeans
Ingredients
2cupswhole wheat pastry flour
¾cupcoconut sugar
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
1egg replacer I use chia eggs or flaxseed meal egg
½cupdairy-free milk
½cupdairy-free butter, melted
1cupchocolate chips
¾cupmacadamia nuts, chopped
Instructions
Lightly oil 12 muffins cups and set aside.
Mix your egg replacer with the required measurement of water and set aside.
In a large bowl add the flour, sugar, baking powder, baking soda and salt. Mix together.
In another bowl mix together the wet ingredients - the egg replacer mixture, dairy-free milk and melted dairy-free butter.
Add to the dry ingredients and mix until just combined. Add the chocolate chips and macadamia nut and fold in until combined.
Divide evenly among the 12 prepared muffin cups.
Bake at 350° for 15 minutes or until a toothpick inserted in the center comes out clean.
Let cool a few minutes before removing to cool completely on a rack.
Notes
TO FREEZE:After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the FreezerThey defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.