One bowl, gluten free, vegan, low calorie protein muffins! These chocolate chip muffins are made super easy thanks to the pancake mix doing most of the work and naturally sweetened with date sugar. You have to bake these!
Preheat oven to 350 F and line a muffin tray with silicone liners, or use butter to grease, set aside. To a mixing bowl add: pancake mix, date sugar, vegan yogurt, soy milk, melted butter and vanilla. Gently fold together until just incorporated. Spoon batter into 12 muffin liners, ¾ full each. Bake for 10 minutes or until lightly browning on the tops. Allow to cool before removing lines and enjoying!
