Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon instant espresso powder ((optional, see notes))
  • 1/2 teaspoon salt
  • 1 cup plant-based milk ((such as soy or almond))
  • 1/2 cup light oil ((such as canola or vegetable))
  • 1 tablespoon apple cider vinegar
  • 1 cup vegan chocolate chips or chunks

Instruction

  • Preheat your oven to 400F (200C). For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. For larger sized muffins line or grease only 9 wells of a muffin pan.
  • In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, instant espresso powder and salt. Then add the plant-based milk, light oil, and apple cider vinegar and stir until just combined. Don't over mix! Now gently fold in the chocolate chips.
  • Divide the batter evenly among the 12 or 9 wells of the prepared muffin pan. Bake 20 to 26 minutes for until the muffins have cracks on the top and a toothpick inserted into the center comes out clean. *Test several spots with the toothpick as you may hit a melted chocolate chip which could mislead you into thinking they aren't cooked. 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.