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<h1 id="recipe-title">Vegan Buttermilk Chocolate Chip Muffins</h1>
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<img src="images/recipe-images/chocolate-chip-muffins.JPG" class="image" alt="Chocolate Chip Muffins">
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<h2 id="description">Description</h2>
<p>Simple and delicious Vegan Buttermilk Chocolate Chip Muffins. Adapted from the non-vegan version my mom used to make for me when I was a kid. For this recipe we are using Vegan Yogurt as our egg substitute!</p>
<h2 id="ingredients">Ingredients</h2>
<ul>
<li>3/4 Cup Almond Milk <sup id="fnref:1" role="doc-noteref"><a href="#fn:1" class="footnote" rel="footnote">1</a></sup></li>
<li>1 tbsp White Vinegar or Apple Cider Vinegar</li>
<li>1/2 Cup Oil (Coconut or other)</li>
<li>1/3 Cup Sugar</li>
<li>1/4 Cup Plain Vegan Yogurt <sup id="fnref:2" role="doc-noteref"><a href="#fn:2" class="footnote" rel="footnote">2</a></sup></li>
<li>1 tsp Vanilla Extract</li>
<li>1/2 Cup Whole Wheat Flour <sup id="fnref:3" role="doc-noteref"><a href="#fn:3" class="footnote" rel="footnote">3</a></sup></li>
<li>1 1/2 Cup White Flour</li>
<li>3 tsp Baking Powder</li>
<li>1 tsp Salt</li>
<li>1 Cup Vegan ‘Dairy Free’ chocolate chips <sup id="fnref:4" role="doc-noteref"><a href="#fn:4" class="footnote" rel="footnote">4</a></sup></li>
</ul>
<h2 id="instructions">Instructions</h2>
<ol>
<li>Heat oven to 375 degrees Fahrenheit.</li>
<li>Measure Almond Milk and Vinegar and combine. Let this mixture rest for 5 minutes. This will create a ‘Vegan Buttermilk’.</li>
<li>Grease Muffin Pan with Coconut Oil.</li>
<li>Add Coconut Oil and sugar to large mixing bowl. Mix until combined.</li>
<li>Add Vegan Yogurt, and Almond Milk / Vinegar mixture to mixing bowl and mix until combined.</li>
<li>Add Flour, Baking Powder, and Salt to mixing bowl.</li>
<li>Mix ingredients by hand until combined. Avoid over-mixing.</li>
<li>Add Chocolate Chips.</li>
<li>Add muffin batter to pan.</li>
<li>Sprinkle the muffin tops with brown sugar (optional).</li>
<li>Bake muffins approximately 35 minutes or until golden brown.</li>
</ol>
<hr />
<div class="footnotes" role="doc-endnotes">
<ol>
<li id="fn:1" role="doc-endnote">
<p>I like to use <a href="https://vegansupply.ca/products/califia-farms-unsweetened-almond-milk-1-4l">Califia Unsweetened Almond</a> for baking as it lacks fortification. In my experience, fortified milks can impact the baking chemistry and yield unpredictable results. That being said, any plant milk should work. I have also successfully used Earth’s Own Oat Milk for this recipe in the past. <a href="#fnref:1" class="reversefootnote" role="doc-backlink">↩</a></p>
</li>
<li id="fn:2" role="doc-endnote">
<p>Vegan Yogurt makes a great egg substitute. It is my go to replacement for recipes like this. I use <a href="https://vegansupply.ca/products/riviera-natural-flavour-yogurt-650g">Riviera: Coconut Milk Vegan, Plain</a> for baking. If you don’t have vegan yogurt on hand, a flax egg (1 tbsp ground flaxseed meal with 3 tbsp of water) should also work fine in this recipe. <a href="#fnref:2" class="reversefootnote" role="doc-backlink">↩</a></p>
</li>
<li id="fn:3" role="doc-endnote">
<p>I like to make this recipe with part white flour, part whole wheat. You can make it entirely with white flour if you prefer. <a href="#fnref:3" class="reversefootnote" role="doc-backlink">↩</a></p>
</li>
<li id="fn:4" role="doc-endnote">
<p>For Vegan chocolate chips I recommend reading the ingredients rather than looking for ones that are advertised as Vegan. Most semi-sweet chocolate chips other than ‘Chipits’ are dairy free. Bakers semi-sweet is a good option. Enjoy Life are a good option if you need to avoid other potential allergens like soy. Personally I find them overpriced compared to grocery store house brands or Bakers. <a href="#fnref:4" class="reversefootnote" role="doc-backlink">↩</a></p>
</li>
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