- Vanilla Almondmilk
- Shelf Stable Vanilla Almondmilk
- Cook Time
- 135 Minutes
No nutritional info available at this time.
Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.
Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips. Use a ⅓ cup measuring scoop to divide the batter in the muffin tin.
Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.
*If you’re not vegan, and you prefer to bake with eggs, use 2 eggs instead of the flaxseed and water mixture.
Courtesy of: Love & Lemons