Preheat the oven to 425°F. Grease two 1-cup ramekins with baking spray or oil and set them on a small baking sheet.
In a medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Whisk to combine. Stir in the chocolate chips.
To the dry ingredients, add the vegan yogurt, soy milk, oil, apple cider vinegar, and vanilla. Stir everything until well combined.
Divide the batter between the two ramekins and smooth out the top.
Bake the muffins at 425 for 5 minutes. Then, lower the heat to 350°F and bake for another 18-22 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
Let the muffins cool before enjoying.
Recipe Notes
My personal vegan yogurt preference is Yoggu! High fat from the coconut and it has that nice tang to it. I use it in baked goods (especially cakes) often.
I prefer mini chocolate chips in this muffin.
I find that baking spray (which contains oil and flour) helps muffins to puff up more than plain oil alone. If you have it on hand, use it to grease the ramekins.
Don’t forget to lower the oven temperature after 5 minutes!
For when the chocolate chip muffin craving hits and you only want two. This small batch vegan recipe bakes up in ramekins with pantry staples. They’re perfectly moist, tender, and done in 30 minutes.