Gluten Free Vanilla and Chocolate Muffin
This is a delicious gluten free and vegan muffin with a unique texture. It's soft and thick with such a sweet flavor. The vanilla really pops and the chocolate chips are delicious.
Servings: 14 people
Preheat your oven to 350ºF and spray your muffin pan with oil.
Whisk your egg replacer with your water and set aside to thicken while you prepare the rest of your ingredients.
Whisk together your almond milk, mayonnaise, cane sugar, brown sugar, melted margarine, water and vanilla. Make sure you break down any chunks of brown sugar.
Add all your dry ingredients into your stand mixer fitted with the paddle attachment. Turn onto low and allow the dry ingredients to mix together for a few minutes or until combined. Pour in your egg replacer as well as the rest of your liquids. Mix on medium low just until combined. Add in chocolate chips and stir on low.
Using a cookie scoop or a spoon, fill up your muffin pan with the batter. You want to fill them pretty high, a little bit higher than 3/4 of the way up. Sprinkle with sugar and bake in the center of the oven for about 20 - 30 minutes. Cook time will vary slightly depending on your oven. The muffins are cooked when a tooth pick inserted in the center comes out dry.
Products I used:
Storing the Muffins:
They keep well on the counter if covered for 2-3 days. After that you should freeze them. They are great to eat right out of the freezer if you just warm them in the microwave for 30 seconds to a minute.
Calories: 367kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Sodium: 309mg | Potassium: 214mg | Fiber: 2g | Sugar: 17g | Vitamin A: 265IU | Calcium: 84mg | Iron: 1.4mg