While I do enjoy savory breakfast once in a while, I’ve always been a ‘sweets for breakfast’ kind of gal. My grandma Jo used to make the best blueberry muffins when I was little, and I think maybe I didn’t appreciate them at the time since now all I crave them all the time.
But since my grandma’s Muffins are vegan and blueberries are SO expensive, I’ve gone for the next best thing.
Chocolate Chip Muffins
1/3 c sugar
1 tbsp vegan butter
2/3 c non dairy milk (I prefer almond for this recipe!)
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 1/4 c flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 c vegan chocolate chips
Start off mixing the non dairy milk and apple cider vinegar together, and set aside for about 5-10 minutes. While waiting for that, beat together the sugar, butter, and vanilla until smooth. Stir in the nondairy milk mixture until super liquidy. The mix in the flour, baking soda, and baking powder. The dough will become less liquid and more like a cookie dough, but don’t freak out. Then add chocolate chips and bake at 350 degrees Fahrenheit for 10-12 minutes.
Serve with some milk and enjoy!