Soft, fluffy chocolate muffins with white and dark chocolate chips inside. No eggs or dairy needed!
Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line a tray with 12 muffin liners.
In a large bowl, mix together the flour, baking soda, cocoa powder and caster sugar.
Next, add in the soy milk, oil, vanilla extract and vinegar. Mix well until you have a smooth muffin batter.
Stir in the chocolate chips, leaving a few aside to sprinkle on top.
Divide the batter equally between your muffin cases and sprinkle over the remaining chocolate chips.
Bake for 20-25 minutes, or until a toothpick through the centre comes out clean.
Transfer the muffins to a wire rack and let them cool completely before enjoying.