Easy Vegan Double Chocolate Muffins

🧂 Ingredients

• 1 ⅔ cups all-purpose flour

  (208 grams)
• ½ cup cocoa powder

  (45 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup cane sugar

  (150 grams)
• ½ cup neutral oil

  (canola oil, grapeseed oil, vegetable oil, etc)
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips

Instructions

• 1 Preheat the oven to 375°F. Then prepare a 12 cup muffin pan with liners or by
  greasing the pan and dusting with flour. My recommendation is to use a nonstick
  muffin pan and liners.
• 2 Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large
  bowl. Then add the sugar and whisk the dry ingredients together.
• 3 In a separate bowl, mix together the oil, almond milk, apple cider vinegar, and
  vanilla.
• 4 Then add the liquid ingredients to the flour mixture and stir just until
  moistened. Be careful not to overmix the batter. You don't want large clumps of
  raw flour, but the batter will be slightly lumpy. Now, gently fold in ¾ cup of
  the chocolate chips.
• 5 Pour the batter into the prepared pan making sure to distribute it evenly among
  12 muffins. Then top the muffins with the remaining ¼ cup of chocolate chips.
  Now, bake for 19 to 21 minutes at 375°F. Check at 19 minutes. When the muffins
  are done a toothpick or cake tester will come out clean. It's okay to have some
  melted chocolate on the tester just not raw batter.
• 6 Allow the muffins to cool in the pan for about 5 minutes before moving them to a
  cooling rack to finish cooling.
• 7 The muffins will keep covered at room temperature for about 5 days or stored in
  an airtight container in the freezer for up to 3 months.

Nutrition Info