Chocolate Chip Muffins

I’ve finally figured out the secret to the perfect fluffy vegan muffin…coconut yoghurt!

Eco baking tip: Check out these reusable muffin liners from CaliWoods here!

Ingredients

2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
3/4 cup caster sugar
200ml soy milk
1/2 cup plant based yoghurt
1/3 cup oil
1 tbsp vanilla
1 tbsp apple cider vinegar
1 cup chocolate chips

Method

Preheat the oven to 200 degrees Celsius.

Sift the dry ingredients into a large bowl. In a separate bowl, mix together the wet ingredients. Gently fold the wet mixture into the dry mixture until just combined. Fold in the chocolate chips.

Fill 12 muffin cases in a muffin tray to the top. Bake in the preheated oven for 20 minutes or until a knife comes out clean. Allow the muffins to cool, then enjoy!