Wednesday, March 9, 2016

Eggless chocolate chunk muffins

Who says that muffins have to be made with eggs? These eggless chocolate chunk muffins have all the flavor and texture of regular muffins and can be easily made vegan!

These muffins almost didn't happen.

I was in the middle of a baking spree one day when I came to the realization that I ran out of eggs. This hardly ever happens so I wasn't sure what to do. I wanted to bake some muffins for breakfast but had to find a recipe that didn't include eggs.

Once I found the recipe I wanted to try, I ran into another dilemma. I only had half a cup of milk in the entire house. Again, we never run into this issue. I had to problem solve yet again and made the decision to halve the recipe.

When I mixed the batter, I got a few coconut oil chunks in the batter and thought nothing of it. The muffins were baking in the oven and I heard some sizzling. Uh oh. Some of the coconut chunks made it to the tops of the muffins and started pooling near the tops of the muffin wells. They started sizzling and popping. Thankfully, the oven was fine and muffins were OK, but it seemed like this muffin recipe was doomed from the beginning.

I'm happy to report that these were a wonderful, light and refreshing muffin. I was able to taste the coconut oil so if you're not a fan of coconut, you may want to replace the coconut oil with either butter or a flavorless oil. My non-vegan friend said that these muffins were really good, and she enjoyed two of these when we were hanging out. Addie also loved these muffins. And nobody knew that these were eggless (and almost vegan)!

Eggless chocolate chunk muffins
  • 1/2 cup milk of choice
  • 1/2 teaspoon apple cider vinegar
  • 1 cup white whole wheat flour
  • 1/4 cup granulated sugar
  • 1/2 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/8 cup unsweetened applesauce
  • 1/8 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate chips or chunks
Directions
Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.

Measure out 1/2 cup of the milk of choice in a measuring cup. Add the apple cider vinegar and let it sit aside for about 5 minutes to curdle.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the curdled milk, applesauce, coconut oil and vanilla extract. Mix until a few dry streaks remain. Then fold in the chocolate chips or chunks.

Evenly distribute the batter into your prepared muffin pan (filling each well about 3/4 full) and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for a few days. They can also be frozen and thawed.

Yield: About 9 muffins

Source: Slightly adapted from Eggless Cooking

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