Eosinophilic Esophagitis Friendly Vegan Double Chocolate Muffins
Total time42 min
Prep time15 min
Cook time22 min
5.0(9)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 1 ½ cups 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. - ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk
- ½ cup neutral oil (such as canola or sunflower)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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