Naïby presents
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01 2 cups all-purpose flour
02 1 cup non-dairy milk + ⅓ cup canola or coconut oil
03 1 cup coconut palm sugar
04 1 teaspoon vanilla extract + 1 tablespoon distilled vinegar
05 ½ tsp baking soda + ½ tsp salt
06 1 ½ cups blueberries + 1 cup chocolate chips
· Fresh or frozen blueberries, but frozen blueberries work. · Coconut sugar is considered a natural sugar and is the direct substitute of white sugar.
In a medium bowl, mix the flour, sugar, baking soda, and salt.
In another large mixing bowl, combine non-dairy milk, oil, vanilla, and vinegar.
Combine delicately. Stir in chocolate chips, making light motions with a rubber spatula, and follow with blueberries, still gently.
Fill the muffin tin two-thirds full. Inside paper liners or directly in an anti-adherent muffin tin.
Bake until lightly browned and a toothpick inserted comes out clean, about 20 minutes.
Remove from oven and let stand for 5 minutes. Remove muffins from pans and let rest on a cooling rack.