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.
Course Breakfast
Cuisine Muffins
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12Muffins
Calories 311kcal
Author Ginny McMeans
Ingredients
Streusel Topping:
½cuporganic brown sugar
¼cupflour
2tablespoonsdairy-free butter, melted
½cuppecans
For the Muffins:
1tablespoonflax seed meal mixed with 3 tablespoons water for the flax egg
1 ¼cupswhole wheat flour
½cupbrown sugar, packed
2teaspoonsbaking powder
¼cupcoconut sugar
1teaspoonground cinnamon
¼teaspoonsalt
½cupalmond milk
½cupdairy-free butter, melted
1cupchocolate chips
Instructions
Line 12 muffin tins with paper liners
To Make the Streusel Topping:
Mix the sugar and flour together.
Stir in the pecans and butter
Mix well and set aside.
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.
Notes
IF FREEZING: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.