Dairy-Free Chocolate Chocolate Chip Muffins
These dairy-free (and vegan!) chocolate chocolate chip muffins make a fantastic breakfast treat or dessert. They're super easy to make and won't last long.
Ingredients
- 1 3/4 cups flour
- 1/2 cup cocoa powder unsweetened
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1.2 tsp salt
- 1 cup dairy-free milk
- 1/3 cup coconut oil melted
- 1 Tbsp apple cider vinegar
- 1 tsp vanilla
- 1 cup dairy-free chocolate chips plus extra to sprinkle on top
Instructions
- Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups with dairy-free cooking spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix together the dairy-free milk, melted coconut 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; a few lumps are okay.
- Fold in the dairy-free chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.Sprinkle a few extra chocolate chips on top
- Bake for 5 minutes at 400°F. Then lower the heat to 375°F. Bake for another 13-15 minutes at 375°F.
- The muffins are done when a toothpick inserted in the middle comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.