Oral Allergy Syndrome Friendly Vegan Chocolate Chip Muffins with Streusel Topping

Total time47 min

Prep time20 min

Cook time22 min

Oral Allergy Syndrome Friendly Vegan Chocolate Chip Muffins with Streusel Topping

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water

For the streusel

⅓ cup all-purpose flour
Chef's tip
Choose 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 flour
Chef's tip
Choose 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 oil 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!