Low Iodine Vegan Chocolate Chip Muffins with Streusel Topping
Total time47 min
Prep time20 min
Cook time22 min
4.7(3)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the streusel
- ⅓ cup all-purpose flour
- 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 flour
- 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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