My kids go crazy for these simple chocolate chip muffins. Try them for your family. Yields 12 muffins. 

INGREDIENTS

2 cups organic all purpose flour (sub almond flour)
⅓ cup organic sugar (sub coconut sugar)
⅓ cup organic light brown sugar, packed (sub brown coconut sugar)
2 tsp baking powder
½ tsp kosher salt
⅔ cup organic low-fat milk (sub almond milk)
½ cup organic salted butter, melted and cooled (sub ghee or vegan butter)
2 organic large eggs, slightly beaten
1 tsp madagascar vanilla
1 (11oz) package organic mini semi sweet chocolate chips (I like Evolved)

PROCESS

Preheat the oven to 400º. Line 12 muffin cups with liners of your choice.

 

In a large bowl, combine and stir the flour, both sugars, baking powder and salt. In another bowl, combine the almond milk, melted vegan butter, eggs and vanilla. Make a well in the center of the dry ingredients and pour wet ingredients into the center. Stir to combine. Add chocolate chips and mix well. Spoon the batter into baking cups and bake for 15-20 minutes or until a toothpick comes out clean. Remove from the oven and remove from the muffin tin. Cool muffins on a wire rack. Serve immediately or freeze some for later once completely cool.