Vegan Chocolate Muffins

Ingredients

• 1 3/4 cups All Purpose Flour ((220g))
• 1/2 cup Cocoa Powder ((42g) Unsweetened)
• 1 cup Light Brown Sugar ((200g))
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 teaspoons Instant Coffee Powder
• 1 cup Vegan Buttermilk ((240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup line)
• 2 teaspoons Vanilla Extract
• 1/3 cup Coconut Oil ((80ml) Melted)
• 1/4 cup Applesauce ((60ml))
• 1 Tablespoon Distilled White Vinegar (or Apple Cider Vinegar)
• 1 cup Vegan Chocolate Chips and Chunks ((175g) plus more to place on top.)

Instructions

1. 1

   Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray. Set aside.

2. 2

   Sift the flour and cocoa powder into a mixing bowl and add the brown sugar, baking soda, salt and instant coffee powder.

3. 3

   Prepare the vegan buttermilk by adding 1 Tbsp lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Allow it to curdle. Add to the mixing bowl.

4. 4

   Add in the vanilla, melted coconut oil, applesauce and vinegar and stir into a thick batter.

5. 5

   Add in the chocolate chips and chunks and fold in.

6. 6

   Divide the batter evenly between the muffin partitions and then add a few more chocolate chips and chunks to the tops of the muffins.

7. 7

   Bake for 25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (melted chocolate is fine but wet batter is not).

8. 8

   Transfer to a wire cooling rack and allow to cool and then enjoy!