The simplest, foolproof, muffins you ever will make…at least of the gluten, dairy and egg free kind!
I reckon the vast majority of people would eat these and never know that they were all of the above. They’re fluffy in all the right places with a firm top, a nice crumb, wholesome and satisfying. I think people fall into a couple of different categories when it comes to muffins, much like brownies. You’re either a fan of the lighter airy cake like muffin or something a little more dense, a little bit of chew even, and these are definitely the latter.
That being said they most definitely have some air pockets! There is nothing worse than when you have a vegan friendly baked good that is clearly just not cooked through and a little gooey in the middle…the only exception being a brownie!
These brownies are made with dairy free yogurt, and so depending on your choice of yogurt they can be made Low Fodmap friendly; volumes of the other ingredients for some people will vary in terms of tolerance, but on the whole these are a good option!
So as someone who is not usually a massive muffin fan, brownies are my THING, these totally won me over, for their cute simple deliciousness and of course the effortless of their
One Bowl Vegan Chocolate Chip MuffinsPrint Recipe
- 240g non-dairy yogurt; I used Nush plain almond yogurt
- 80g raw cane sugar
- 2 tsp baking powder
- 1 tsp vanilla extract
- Pinch of Pink Himalayan Rock Salt
- 180g gluten free oat flour
- 60g chocolate chips; dairy free
Preheat oven to 180C (350F).
Mix together all ingredients in a large bowl using a whisk, aside from the chocolate chips.
When you have a smooth batter fold in the chocolate chips.
Divide batter between 6 large muffin cases in a muffin tray.
Bake in the preheated oven for 25 mins; test with a toothpick as cooking times can vary a little depending on the oven!
Store in a seal tight container out of direct sunlight for up to three days or freeze for up to one month.