I'm going to go ahead and post this today because I will be busy tomorrow! Saturday mornings at our house means a yummy, not-your-weekday breakfast! Tomorrow, we {the kids, at least} will enjoy these Chocolate-Chocolate Chip Muffins along with a protein like sausage or bacon to start our day. Without further ado...
Chocolate Chip Muffins {Dairy-, Egg- and Peanut Free}
1 1/2 cups all-purpose flour {you can use whole wheat flour here, if you choose}
1 cup oats
1/3 cup sugar
1T baking powder
2T ground flax seed
1T cornstarch {this replaces the egg}
1 heaping Tablespoon of pure cocoa powder
1 cup almond milk {plain for less sugar content}
1/4 cup canola oil
1 tsp vanilla
3/4 cup vegan chocolate chips
Mix dry ingredients {except choc chips} together in mixing bowl. Mix liquid ingredients in a small bowl and then add them to the dry ingredients. Mix until moist. Fold in vegan chocolate chips. Fill greased muffin tins 3/4 full and bake @ 400 degrees for 12 minutes. Serve warm with Smart Balance Light {dairy-free buttery spread}.
Makes 12 muffins.
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