Healthy Summer Treat: How To Make Vegan Strawberry Chocolate Chip Muffins

Make 12 Muffins Dry Ingredients:

2 cups whole wheat pastry flour

1/2 cup flaxseed meal

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

Wet Ingredients:

3/4 cup non-dairy milk +1

tablespoon apple cider vinegar

1/2 cup coconut oil, melted

3/4 cup agave nectar

1 tablespoon pure vanilla extract

(Add-ins)
1 cup strawberry chunks

1/2 cup mini chocolate chips

Preheat the oven to 425 degrees. Lightly oil a muffin pan and sprinkle with flour.
(If you use liners, skip the flour and just spray with cooking oil)

Mix together your milk and vinegar and allow it to sit for a minute or two.

In a large bowl, mix together the dry ingredients well.

In a separate medium bowl, whisk together your wet ingredients well.

Pour the wet ingredients on the dry ingredients and stir until just mixed.

Fold in the strawberries and chocalate chips.

Fill your muffin cups almost to the top. As soon as you put the pan in the oven, reduce the heat to 325 degrees. Bake 15-20 minutes, until a toothpick comes out of the center of a muffin clean.

Allow the muffins to cool in the pan for a few minutes, then put the pan on a baking
rack to cool completely. Enjoy!