For the flax egg, use a small bowl to combine the flaxseed meal with the water. Stir to combine, then let rest for 5 minutes for the liquid to absorb into the flaxseed.
Meanwhile, in a large mixing bowl, add all-purpose flour, sugar, baking powder, and sea salt. Stir to combine.
In a separate bowl, combine the flax mixture, Whole MALK, olive oil, and vanilla extract. Stir to combine, then mix the wet mixture into the dry ingredients, just until everything is combined.
Next, use a spatula to fold in the chocolate chips, then divide the batter into a lined muffin pan.
Transfer into the oven to bake for 18-20 minutes or until the muffins pass a toothpick test.
When ready, remove from oven and allow muffins to cool in the pan for 5 minutes before transfering to a cooling rack. Enjoy!
Gums, oils, fillers—and everything else on their labels—don’t belong in milk, or your body. We leave them out on purpose because it tastes and feels better without them.
