Lower Sugar Chocolate Chip Muffins
A fluffy, light, and lower sugar chocolate chip muffins adults and kids will love. Sweetened with coconut sugar with bites of chocolate chips throughout. They are nut-free and safe to take into schools
Equipment
- muffin tin
Ingredients
- ½ cup oat milk or milk of choice
- 1 teaspoon apple cider vinegar
- 2 cups all-purpose flour or gluten-free all-purpose flour
- ¾ cup coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon nutmeg optional
- 1 stick unsalted butter melted and slightly cooled or sub melted coconut oil or avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chips
Instructions
- Preheat oven to 350℉. Line a muffin tin with muffin liners.
- In a small bowl or measuring cup, whisk together the oat milk and apple cider vinegar. Set aside for 5 to 10 minutes (this acts as a buttermilk substitute. You could also use 1/2 cup buttermilk if you wish).
- In a large bowl, add the flour, coconut sugar, baking powder, baking soda, sea salt, and nutmeg (if using). Stir until combined.
- In a separate medium mixing bowl, combine the egg, butter, milk and vinegar mixture, and vanilla extract. Whisk until creamy.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until a muffin batter is formed (try not to overmix). Fold in the chocolate chips.
- Transfer the batter into the muffin cups, filling each one about 2/3 of the way to the top (to prevent spilling over the sides). Bake for 18 to 22 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for at least 30 minutes to 1 hour. Enjoy!
Notes
To make large bakery style muffins: bake 24 to 28 minutes
To make mini muffins: bake 11 to 14 minutes