Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Servings 12

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon of MushBoom powder
• 2.5 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon himalayan salt 

Wet Ingredients

• 1 cup almond milk
• 1/4 cup non-dairy yogurt
• 1/4 avocado Oil
• 1 teaspoon vanilla extract
• Add later 3/4 cup chocolate chips

Instructions:

1. Preheat the oven to 350° F. Line your muffin tin with muffin liners.
2. In a large bowl, whisk together the dry ingredients until they’re well incorporated.
3. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry.
4. Mix well until you have a smooth batter.
5. Fold in the chocolate chips.
6. Use a spoon or ice cream scoop to fill the cups of the muffin pan until they’re approximately ¾ full, and bake for 22 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
7. Let the muffins cool completely in the pan before serving.

These muffins will keep for 2 to 3 days on the kitchen counter or up to 1 week in the refrigerator.

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