These vegan chocolate chip muffins are a great snack or breakfast! Dairy free and egg free, and so delicious!
Add the spelt flour, baking soda, salt, and non-dairy milk. Stir to combine.
Add the dairy free chocolate chips and stir again.
Fill the paper muffin cups two thirds full. Sprinkle a few more chocolate chips on top if you like.
Nutrition facts are for one muffin.
Store these muffins in an airtight container - they should stay fresh for 3-4 days.
You can freeze these muffins in a ziploc freezer bag for up to 3 months.
If you can't have flax seed, you can leave it out.
You can use all coconut sugar or date sugar if you prefer a natural sweetener.