Chocolate Chip Walnut Snack Muffins
Fluffy, vegan muffins, studded with melty chocolate chips. Accents of vanilla, oat and cinnamon.
Servings: 12
Equipment
- muffin tin
- muffin liners
- mixing bowl
- mixer
Ingredients
Dry:
- 2 ¼ cups pastry flour
- ⅓ cup rolled oats
- 3 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
Wet:
- ¾ cup cane sugar organic
- ½ cup sunflower seed oil
- 1 teaspoon vanilla extract
- 1 cup soy milk plain
- ½ cup vanilla soy yogurt
- ⅓ cup egg replacer Bob's Red Mill used (equal to two eggs)
Fold in:
- 1 cup semi-sweet chocolate chips vegan
- ½ - ¾ cups raw walnuts chopped - optional
Instructions
- Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
- Add all the dry ingredients to a large mixing bowl. Stir to combine.
- Add all the wet ingredients. Using a hand or stand mixer, whip until smooth and fluffy.
- Fold in the walnuts and chocolate chips.
- Fill the muffin tins to the brim with the cupcake batter.
- Bake at 350 degrees for 25-29 minutes, or until the tops become fluffy and light golden brown. Remove from oven and cool for five minutes before serving warm. Store leftovers, sealed, in the fridge or freezer.
Nutrition Estimate
Calories: 294kcal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 279mg | Fiber: 4g | Sugar: 17g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg