Low Sodium Dairy Free Chocolate Chip Muffins

Total time40 min

Prep time15 min

Cook time20 min

Low Sodium Dairy Free Chocolate Chip Muffins

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Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup granulated sugar
2 large eggs
1 cup oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
⅓ cup coconut oil, melted and cooled
1 tsp vanilla extract
1 ½ cups dairy free chocolate chips, divided

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.

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