Ingredients
2 whole Large Eggs
1 cup Almond Milk (or Any Other Vegan Milk)
1- 1/2 teaspoon Pure Vanilla Extract
1 cup Dark Chocolate Chips
1/2 cups Coconut Butter
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Pure almond — frangipane, amaretti, cherry pie enhancement
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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preheat oven to 375 degrees f. prepare your muffin tin by lining with paper cases and set aside. in a large bowl whisk together the eggs, vegan milk, and vanilla extract. in another large bowl whisk together the flour, sucanat, baking powder, and salt. stir in the chocolate chips and coconut. with a rubber spatula, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. do not over mix the batter! a few lumps are ok. evenly fill the muffin cups with the batter, using two spoons per muffin. place in the oven and bake for about 18-20 minutes. test by inserting a toothpick; when theyre ready to come out, the toothpick will remain dry. let the muffins sit in the tin for 1-2 minutes after you take them out of the oven. place them on a cooling rack for 10 minutes and then serve still warm. yum!