These sugar free muffins are easy to make, taste yummy, and use ingredients that are safe for school lunches. It is up to you which form of milk you choose to use. If you are avoiding peanuts and milk, like us, you could use an almond milk. Avoiding all nuts? Substitute with oat or rice milk.
Preheat Over to 350°
Place the muffin tin on top of the oven.
Take the coconut oil and put in in one of the muffin holes to liquify.
Sift the dry ingredients together (save the chocolate chips OR other add-in alternatives as the last step).
Add the liquid ingredients to the mixing bowl. Do no stir until you have them all in there!
Listen for the tiny sound of fizzing (that is the vinegar and baking soda working their magic). Lastly, add in the chocolate chips.
Take a moment and spread the melted coconut oil around each of the 24 muffin holes.
I use a heaping TBSP scoop for each muffin. You do not want to fill right to the top as they will expand while baking.
The great thing about this recipe is that you can easily alter the add-ins to suit your family's preferences. Do your kids love raisins? Add 'em in! Do you have a thing for walnuts? Chop them up and toss them in a batch or two. Just be careful with the cooking time as it may vary depending on the ingredients you sub in. Just make sure to check the timer around the 10 minute mark to watch for signs that they are done. You do not want to burn these bad boys!