2 1/4 c. white flour

3/4 c. sugar

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 bag semisweet mini chocolate chips (9 oz.; 1 1/2 cups)

3/4 c. unsweetened coconut

1/4 c. canola oil

1 c. oat milk

1 t. cider vinegar

1 t. vanilla

4 t. egg replacer (equivalent to 2 eggs)

4 T. water

Preheat the oven to 350ºF

Mix the dry ingredients (flour, sugar, baking powder, baking soda, salt, chocolate chips, coconut) in a large bowl.

Combine the wet ingredients (coconut oil, oat milk, cider vinegar, vanilla, egg replacer, water) in a small bowl and add to the dry ingredients. Stir just until combined.

Pour batter into muffin cups lined with muffin papers and bake for 20-25 min.

I usually use lemon juice in this recipe, but subbed in cider vinegar in order to keep the recipe citrus-free. Unfortunately, the person that can't have citrus also can't have chocolate, so this was pointless lol. Whatever, either works fine.

A variant of my Chocolate Chip Muffins recipe

Yield: 17 muffins

Last updated: 6/10/26