Prep time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 12 medium muffins

Ingredients:

1 1/4 cup all-purpose flour

3/4 cup white sugar

1/2 cup cocoa power

2 tsp baking powder

1 tsp instant espresso powder (optional)

1/2 tsp salt

1 cup plant-based milk (such as almond or oat)

1/2 cup light oil (such as vegetable or light-tasting avocado)

1 tbsp apple cider vinegar

1 cup vegan chocolate chips or chunks

Instructions:

  1. Preheat your oven to 400°F. For medium sized muffins, line 12 wells of a muffin pan with paper liners or lightly spray with non-stick cooking spray. For larger-sized muffins, line or grease only 9 wells of a muffin pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, instant espresso and salt.
  3. Then add the “milk”, oil and apple cider vinegar and stir until combined. Don’t over mix! Now gently fold in the chocolate chips.
  4. Divided the batter evenly among the 12 or 9 wells of the prepared muffin pan.
  5. Bake 20-26 mins or until the muffins have cracks on top and a toothpick inserted into the the center comes out clean. *Test several spots with the toothpick as you may have hit a melted chocolate chip which would mislead you into thinking that they aren’t cooked.*
  6. If making 12 muffins, the timing will be on the lower side, and if making 9 muffins, it will be on the higher side. Let the muffins cool in the pan before removing.