Vegan Double Chocolate Chip Muffins
Soft, fluffy chocolate muffins with white and dark chocolate chips inside. No eggs or dairy needed!
Ingredients
- 290 g Self-raising flour
- ¼ Teaspoon Baking soda
- 50 g Cocoa powder
- 215 g Caster sugar
- 300 ml Unsweetened soy milk
- 115 ml Sunflower or rapeseed oil
- 1 Teaspoon Vanilla extract
- 75 g Vegan white chocolate chips
- 75 g Vegan dark or "milk" chocolate chips
- 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line a muffin tray with 12 liners.
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In a large bowl, mix together the flour, baking soda, cocoa powder and caster sugar.
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Next, add in the soy milk, oil, vanilla extract and vinegar. Mix well until you have a smooth muffin batter.
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Stir in the chocolate chips, leaving a few aside to sprinkle on top.
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Divide the batter equally between your muffin cases and sprinkle over the remaining chocolate chips.
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Bake for around 20-30 minutes (this will depend on the depth of your tray) or until a toothpick through the centre comes out clean.
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Transfer the muffins to a wire rack and let them cool completely before enjoying.
Recipe Notes
- Store in an airtight container in a cool, dry place for up to 3 days.