Vegan White Chocolate Muffins
These muffins will have a delicate sweetness from the white chocolate and a moist texture from the combination of ingredients. They're perfect for breakfast, as a snack, or as a treat alongside your favorite drink. Enjoy baking!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk or any plant-based milk
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup NobleField Apple Slab or Carrot Cake Slab
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners or lightly grease the cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, mix together the almond milk, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the vegan white chocolate chips or chopped white chocolate.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.