Description

The yummiest easiest chocolate chip muffins made with non-dairy yogurt so they are SO moist and tender (and vegan!) Prep ahead snack or freshly baked treat!

Ingredients

Scale

1 cup (240g) non-dairy yogurt (*)
1/3 cup (55g) coconut sugar
1 tbsp baking powder
1 tsp vanilla extract
Pinch of salt
2 cups (220g) almond flour (**(see notes for oat flour option))
1/2 cup (60g) tapioca starch (***)
1/3 cup (55g) chocolate chips

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Instructions

Preheat the oven to 350F.
In a large mixing bowl, combine the yogurt and coconut sugar. Stir/whisk until combined and no lumps remain.
Add the baking powder, vanilla, salt, and flour. Stir to form a thick batter.
Fold in the chocolate chips.
Divide the batter into a muffin pan filling each muffin until it is level with the top of the pan. You will get 6-8 muffins depending on your pan. Gently smooth the tops.
Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
Remove from the oven and cool for at least 15 minutes before removing from the pan.
Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.

Notes

*I used cashew yogurt, but any kind of yogurt will work. If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency). **For the oat option, use 1 1/2 cups oat flour and omit the tapioca starch. ***You can sub arrowroot or cornstarch.

Keywords: baking, dessert, snack, paleo, vegan