Vegan Chocolate Chip Muffins

Oat flour Baking powder Baking soda Salt Oat milk Apple cider vinegar Flax meal  Maple syrup Vanilla extract Dairy free mini chocolate chips

– Preheat oven at 350 degree and place muffin liners in a muffin tray. – In a mixing bowl combine oat flour, baking powder, baking soda and salt. Mix well and keep it aside.

In another bowl combine oat milk and apple cider vinegar. Mix and keep it aside.

– In the flour mixture, fold in soaked flaxmeal and the milk mixture. Whip it into a thick sticky batter.

Fold in chocolate chips to the batter and with a large cookie scoop fill each muffin liner up to half. Shake the muffin tray a bit for the batter to settle nicely.

Place it in the middle rack of the oven. Bake it for 27 minutes. Turn it off and let the muffins rest in the warm oven for only 2 minutes. 

– Take it out and let it cool. Then take out each muffin and place them on a cooling rack to cool down completely. As they cool down it will be easy to remove them from their liners

Oil free, healthy, nut free and freezer friendly!