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Almond-Chocolate Vegan Muffins

May Nothing Stop You

~~ Recipe adapted from Tess Berg (Make sure to check her out!!) ~~

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Ingredients

Dry:
1 cup plain flour
1 tsp Baking Powder
1 tbsp fine coconut shreds

Wet:
1/3 cup coconut sugar/unrefined cane sugar (I used coconut)
3 tbsp maple syrup
3 tbsp almond butter
1 cup almond milk + 1 tbsp
1 flax egg (1 tbsp flax, 2 tbsp water, let sit)

Finishing Touches:
Stir in 1/2 cup vegan choc-chips (I used the enjoy life brand)

Super easy Instructions:
Mix dry ingredients in large bowl, mix wet ingredients in medium bowl then combine the two, add the vegan chocolate chips and pour into a muffin pan. Note: I recommend either using parchment paper, muffin liners, or greasing with some coconut oil if you don’t want muffin sticking to your pan!

Bake at 400 Fahrenheit for about 24 minutes (Note~ times vary depending on ovens)

Makes about 6 muffins.

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