Yum yum! My kids have been asking for muffins in the morning, and I need something quick before school often. Cereal is out of style I guess? Or the ones I buy aren’t really that fun, so they aren’t into them.
These muffins are adapted from Peas and Thank You cookbook – her blueberry streusel muffins. I don’t know what happened to Mama Pea or her blog (no more URL)??? but I have her cookbook from a few years ago!
CHOCOLATE CHIP (OLIVE OIL) MUFFINS (9 large or 18-20 small)
1 1/2 cups whole wheat flour
2 tsp baking powder
1/2 c coconut sugar
1 tsp apple cider vinegar
1 to 1 1/4c non-dairy milk
1 tsp vanilla
1/3 c olive oil
1/2 c mini chocolate chips (Enjoy Life is dairy free) (approximately 🙂 )
Combine apple cider vinegar with milk and let stand. Preheat oven to 375 degrees. Grease muffin tin. Combine dry ingredients. Add olive oil to milk and vinegar, and add this mixture into the dry ingredients until combined. If it seems dry, add extra 1/4 c non dairy milk. Fold in chocolate chips. Do not overmix. Bake large muffins for 25 minutes or until edges brown, or smaller muffins for 12-14 minutes. Enjoy!