INGREDIENTS
Dry
2 cups organic unbleached all-purpose flour, sifted
1 and 1/2 teaspoon baking soda
1/3 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup organic coconut sugar, packed
Wet
1 cup non-dairy milk, I use unsweetened almond milk
2 teaspoons apple cider vinegar, or lemon juice
1/4 cup organic refined coconut oil, melted
1 1/2 teaspoon vanilla extract
2 Tablespoons maple syrup
INSTRUCTIONS
Start by greasing a mini muffin pan with coconut oil and preheating your oven to 375º.
Measure the almond milk and stir in the vinegar. Set aside to create a buttermilk.
In a large bowl, sift together the flour, baking soda and salt. Now mix in the coconut sugar and chocolate chips.
Pour the non-dairy milk/vinegar mix and remaining wet ingredients (oil, vanilla and syrup) into the bowl of dry, then fold them together. Don’t over mix, a few lumps are ok.
Fill each muffin cup to the top, using up the batter to fill all 24 cups.
Bake at 375º for 10-12 min or until toothpick comes out clean of batter.
Allow to cool for at least 5 min before transferring to a cooling rack.
To store–allow muffins to cool completely, then store in an airtight container for up to 5 days (if they last that long).
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