When I was a kid my family would go on road trips to Georgia as often as possible to see my Grandparents, Aunts, and Uncles that lived there. We would most often stay with my Aunt Lisa, and my Aunt Lisa would always have warm chocolate chip muffins waiting for us when we arrived. After the long 14 hour car ride of only eating fast food and junk food along the way those muffins seriously tasted like heaven.

Those warm memories are where I pulled my inspiration to make this Vegan Chocolate Chip Muffin recipe.

I hope you love these muffins. They are;

Soft

Moist

Perfectly sweet

Slightly coconuty

&

Super Chocolatey

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

2 1/2 Cups Unbleached all purpose flour

1 Teaspoon baking soda

1 Tablespoon baking powder

1/2 Teaspoon Pink  Himalayan salt

1/2 Cup Coconut oil

1/4 Cup Coconut palm syrup (or sub maple syrup)

1/2 Cup Unsweetened applesauce

1 Cup non-dairy milk

2 Teaspoons Apple cider vinegar

1/2 Tablespoon Vanilla

1 Cup dairy-free mini Chocolate chips

Directions:

Mix apple cider vinegar into non-dairy milk, set aside.

Using a whisk or fork, mix flour, baking soda, baking powder, and salt, mix well. Pour coconut oil, coconut syrup, applesauce, soured non-dairy milk, and vanilla into flour mixture. Using a large spoon, gently fold together until just combined. *do not mix until smooth, over-mixing cause muffins to be tough, batter should be combined but still slightly lumpy* Fold in chocolate chips.

Grease a 12 cup muffin pan with coconut oil. Divide muffin batter between the prepared 12 cup muffin pan.

Bake at 400°F for 5 minutes, reduce heat to 350°F and bake an additional 10-14 minutes or until toothpick comes out clean (other than a little chocolate) when poked into center of muffin.

Yield: 12

Enjoy!