Chocolate Chip Muffins (Vegan, Oil Free)

When the weather starts cooling down, I immediately get into the mood for baking. As someone who didn't cook much or bake at all growing up, I feel as if I have a lot of catching up to do. And I can tell you that Dr. Miller and our family and friends do not mind the influx of baked treats that happen around this time of year. Watching shows like the Great British Bake Off can almost be discouraging to some plant based families, due to the fact that it seems that every dish contains, egg or milk and is inevitably full of multiple sticks of butter! But I am here to tell you that whole food plant based baking is not only possible, but extremely easy and enjoyable once you get the hang of it. It can be a bit tricky trying to make a vegan and oil free version of many classic baked goods, but with a little researching and plant based ingenuity almost anything is possible! My chocolate chip muffins are the latest recipe in my series on WFPB Holiday Recipes, and I hope they are a hit if they make it on to your dinning room table this holiday season. If you go ahead and give this recipe a try, let me know what you think and share a picture on my facebook page of how it turned out for you.

Here's what you will need!

  • 1 cup of whole wheat flour

  • 1 cup of oat flour

  • 1 cup of plant based milk

  • 1/2 cup vegan chocolate chips or cocoa nibs

  • 2 tbs chia seeds

  • 2 tbs liquid sweetener (agave)

  • 2 tsp vanila extract

  • 1 tsp baking soda

  • 1 tsp baking powder

  • Muffin pan

  • Blender

Directions:

  1. Blend the chia seeds together with the plant milk, liquid sweetener and vanilla extract for 45-60 seconds

  2. Set the chia seed mixture aside

  3. In large bowl mix together the oat flour, wheat flour, baking powder and baking soda until is has been mixed evenly

  4. Add the chia seed mixture to the dry ingredients, making sure that the batter is mixed evenly and no pockets of flour remain

  5. Add in the chocolate chips and make sure they are disbursed evenly in the mixture

  6. Bake at 425 F for the first 5 minutes

  7. Turn the temperature down to 375 F for 20-25 minutes

Enjoy!

- Plant Based Gabriel


© 2018 Plant Based Gabriel