Low FODMAP Vegan Chocolate Chip Muffins with Streusel Topping
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
Ingredient noteA serving of up to about 1 tablespoon of ground flaxseed is low in FODMAPs. This recipe contains only about 1/8 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
- 6 tbsp water
For the streusel
- ⅓ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ⅓ cup packed light brown sugar
- ¼ tsp ground cinnamon
- ¼ tsp fine salt
- 3 tbsp vegan butter, melted
For the muffins
- 2 cups all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- ¾ cup organic cane sugar
- ½ cup neutral oil (such as canola or sunflower oil)
- 1 cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 ½ cups vegan chocolate chips
Instructions
- 1
Stir together the ground flaxseed and 6 tbsp water in a small bowl until combined, then set aside for 5 minutes until thickened and gel-like.
- 2
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
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