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Overhead view of six perfectly placed muffins on an iron trivet with a green cloth napkin in the corner.
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5 from 1 vote

Vegan Chocolate Chip Muffins with Macadamia Nuts

Vegan Chocolate Chip Muffins with Macadamia Nuts are an irresistible breakfast treat or afternoon snack!

Course Breakfast
Cuisine Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 Muffins
Calories 220kcal
Author Ginny McMeans

Ingredients

  • 2 cups whole wheat pastry flour
  • ¾ cup coconut sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg replacer I use chia eggs or flaxseed meal egg
  • ½ cup dairy-free milk
  • ½ cup dairy-free butter, melted
  • 1 cup chocolate chips
  • ¾ cup macadamia 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 Freezer
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

Nutrition

Serving: 1Muffin | Calories: 220kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 235mg | Potassium: 154mg | Fiber: 3g | Sugar: 16g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 1.3mg