Basically Dessert for Breakfast Chocolate Chip Muffins

Header - Chocolate Chip Muffins

I feel like I could write a book of stories about my relationship with chocolate chip muffins. I’m not kidding. I have probably eaten half of my lifetime calories in chocolate chip muffins. Just. SO. GOOD! Once upon a time I lived in New York and I would get a large iced coffee and a chocolate chip muffin before work every day. And then I saw how many calories were in it. Spoiler: 1200…

Luckily these muffins are a little bit smaller. However, you do have to realize when you eat something like this that it is basically dessert for breakfast. These were a staple of my childhood. My chubs proved it. Give these a go when you are tired of your kale juice and egg whites in the morning.

2 1/4 c. all purpose flour

1/2 tsp. baking soda

2 1/2 tsp. baking powder

3/4 tsp. salt

2 tsp. egg replacer powder

1 c. sugar

1 tbsp. vanilla

2/3 c.  melted vegan margarine

3/4 c. unsweetened almond milk

2 tsp. apple cider vinegar

1 c. vegan chocolate chips, I love President’s Choice Decadent 

Preheat the oven to 350° F and line a muffin tin with paper cups. The Hello Kitty cups aren’t a requirement but preferred.

In a medium sized bowl, sift the flour, baking soda, baking powder, salt and egg replacer.

In a separate bowl, combine sugar, vanilla, margarine, almond milk and cider vinegar and stir until thee sugar is well dissolved.

Add the dry ingredients in to the wet ingredients and mix together until all ingredients are incorporated. Mix the chocolate chips in gently.

Spoon the batter in to the muffin tins. Bake for 15 minutes or until golden brown and cooked through.

Don’t forget you can follow The Antique Appetite on Twitter @antiqueappetite, friend me on Facebook AND subscribe to the blog by clicking the link on the right! Also I have a Pinterest page with links to some of my other favourite vegan recipes.

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