Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk (or any plant-based milk of your choice)
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/2 cup dairy-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease them with oil.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as it can make the muffins dense.
Fold in the dairy-free chocolate chips until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy
