Sarah Bakes Gluten Free

gluten free vegan chocolate chip yogurt muffins and so delicious giveaway

by 61 Comments

Summer break has come to an end. Sad. The kids are back in school and the carefree days are no more. Our mornings during the summer were always lazy, lazy. Late breakfasts and jammies until noon. Now we are up and getting ready to be out the door by 8:00. As much as I would love to make muffins or pancakes for my kids every school morning, it just doesn’t happen unless this mom plans ahead…and has her cup of coffee too!

So Delicious recently sent me a fabulous package with some of their new almond milk products. I was most excited about the new almond milk coffee creamer. I’m already completely obsessed with the coconut milk coffee creamers, the french vanilla is my fave. Their new almond milk creamer is carrageenan free, which I know many people have to avoid. This creamer gets a big thumbs up. Love that their are so many dairy free options available. Thanks, So Delicious!

The cultured almond milk is new to me too, as I’ve never tried it. It was heavenly! Creamy and not too sweet. My daughter requested chocolate chip muffins and I gave them a spin by adding plain yogurt to them. You could easily either use the cultured almond or coconut milk. After making these muffins, I might be adding yogurt to all of my muffin recipes! Great texture and made them so moist. I love that it’s a source of protein too. Muffins for breakfast. Muffins for a snack. Make ahead and you’re good to go.

gluten free vegan chocolate chip yogurt muffins

makes 12 muffins

  • 1 1/2 cups Sarah’s gluten free flour blend*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup So Delicious unsweetened coconut milk
  • 1 tablespoon white vinegar
  • 1/2 cup So Delicious plain cultured coconut or almond milk yogurt
  • 1/2 cup cane sugar
  • 1/4 cup sunflower seed or canola oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup dairy free mini chocolate chips 

Preheat oven to 350 degrees. Line muffin pan with paper liners. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk and vinegar, until curdled. Add yogurt, sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Add chocolate chips and stir to combine. Scoop batter into prepared cupcake pan. Bake for 18-20 minutes, or until toothpick inserted in center of muffin comes out clean. Place muffins on cooling rack and cool completely. Store in airtight container.

Who’s ready for another So Delicious giveaway? I’ve got a super cool insulated cold tote bag, which is great for storing those cold items on the go. So Delicious makes the softest, coziest women’s v-neck tees and I’ve got one of those for you too! You can choose from either pink or turquoise. I’m including 5 of the most-coveted FREE So Delicious product coupons. Take them to your local grocery store and pick out 5 of your favorite So Delicious products. You can even give the new almond milk coffee creamer a try! Everything you see here will be yours. In your package you will receive…

  • So Delicious insulated cold tote bag
  • So Delicious women’s cozy v-neck tee (you choose color/size)
  • 5 FREE So Delicious product coupons

Enter the giveaway in the Rafflecopter widget below and tell me “what is your favorite morning muffin?” in your comment. You can receive extra entries by sharing this giveaway on instagram, tweeting about the giveaway or by following So Delicious on facebook. This giveaway ends on Thursday, August 28. Winner will be notified on Friday and has 48 hours to claim their prize, before another winner is chosen. Don’t miss out on this So Delicious Swag giveaway!

a Rafflecopter giveaway

Filed Under: breakfast, giveaways, muffins & scones Tagged With: , , , , ,

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Comments

  9. planeta says

    Sarah,
    Why do you use only 1/2 cup of the yogurt and not the full 6 oz cup…? I never know when trying to create recipes at home how much yogurt to use..The full 6 oz cup or less? Its also hard to know how much oil to add to the recipe to balance with the yogurt and rest of ingredients.

    Can you help and offer a type of "formula" to share for people who want to create recipes ( as well as make yours! 😀 ) ? The ratio of liquid ( like coconut milk or apple juice) plus oil, plus moisture (like adding in yogurt or applesauce or pumpkin.) drives me bananas. ;D

    … My trash can has been eating some pretty interesting vegan gluten free cakes this year as I've been muddling my way through this….Your culinary baking tips would be super appreciated! Thank you! xo alli

    Reply

  49. Noelle says

    My favorite morning muffin is anything pumpkin or banana! I can't wait to try this recipe. Can I use a little honey instead of sugar?

    Reply

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