Vegan and gluten free chocolate chip muffins? Why YES!!! Summer baking just doesn’t happen in my house… I hate turning on the oven when it’s hot out but thanks to this lovely polar vortex we are experiencing – the doors and windows are open to let the fresh, cool air in! It is perfection. Can the weather stay like this forever? Pllllleassse????
Today started out as usual. I hit the gym and happily got my remaining weekly miles in (26.14 in 3:31:35) with a tempo run 5.11 miles at 7:56 minute mile. Then home to refuel then off to swim practice, tennis practice and then art camp. Sound familiar? Two weeks to go until vacation… I cannot wait! So my afternoon has been quiet. I’ve been cleaning. Prepping dinner and I wanted to make some muffins for my family (well, minus hubby who’s allergic to chocolate). They turned out great and I was excited to share. They aren’t overly sweet but you can certainly add a bit more sugar if you prefer. See notes below.
First you need to make a flaxseed egg:
1 tablespoon of flax seed meal
3 tablespoon of water
Mix together in a bowl and set aside.
1.25 cups of almond, rice, hemp, soy milk
2 tablespoons of lemon juice or apple cider vinegar
2 cups of DAIRY FREE Cup4Cup gluten free flour – or use whatever GF flour you choose
1/2 cup of coconut palm sugar – or whatever sugar you have on hand. If you want these muffins sweeter, adjust to 3/4 cup
1/4 cup of raw cacao powder
1.5 teaspoons baking powder
1/2 teaspoon baking soda
Pinch or two of sea salt
3 tablespoons of maple syrup
1 teaspoon of vanilla extract
1 ripe banana
1/4 cup of vegan, non-dairy chocolate chips (I use Enjoy Life)
Preheat the oven to 350 and line your muffin pan with liners. In your measuring cup, add the milk and lemon juice or cider vinegar and stir. Set aside. In your stand mixer with the paddle attached, add flour, sugar, cacao, power, soda and salt. Blend. Then add your flax egg to the mix mixture. Blend with a spoon. Then add to your stand mixer. Add the banana. Blend until combined. Finally, add your chocolate chips. Scoop out the batter and fill each liner 3/4 of the way filled. Bake for 24-26 minutes or until a toothpick inserted comes out clean. I did top each muffin with chocolate chips before baking.
— Knead to Cook