Ingredients
The following ingredients have 4 Servings
- 280 gms – 2 ¼ cups all-purpose flour
- 200 gms – 1 cup sugar
- 60 gms – ½ cup cocoa powder
- 1 tbsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 260 gms – 1 ½ cup dairy-free chocolate chips
- 100 gms – ½ cup coconut oil (melted)
- 300 ml – 1 ¼ cup soy milk (or your favourite dairy-free milk)
- 2 eggs
- 1 tsp vanilla extract
Instruction
- In a big bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips.
- In a separate bowl, mix together the coconut oil, soy milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Put the batter into the muffin tray cups lined with paper, filling each to about 3/4.
- Bake at 220°C – 425°F for 5 minutes, then turn the heat down to 190°C – 375°F for 10-13 minutes or until cooked through.
- When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.