Vegan Dark Chocolate Mini Muffins

 

Vegan Dark Chocolate Mini Muffins

Ingredients

1 1/2 cups Self-Rising Flour

1/2 cup Unsweetened Cocoa Powder

1 cup Soft Brown Sugar

1 1/2 cups Soy Milk Full Fat

Optional

1 tsp Vanilla Extract

1/2 cup Vegan Dark Chocolate Chips

1/4 tsp Salt

Instructions

Preheat oven to 350°F (180°C), line a 12-hole muffin tin with paper liners. Spray with cooking oil spray. Set aside.

In a mixing bowl, whisk together the self-raising flour, unsweetened cocoa powder, soft brown sugar, and salt. Beat well to break up any lumps in the soft brown sugar and create a consistent mixture.

Pour in the soy milk and vanilla extract, if using. Whisk to combine

and form a smooth muffin batter.

For sweeter muffins, fold in chocolate chips and stir to combine evenly. Divide batter evenly among 12 muffin cups. Bake muffins on middle rack of oven at 350°F (180°C) for 18-22 minutes, until toothpick inserted into center of muffin comes out clean. Cool on cooling rack. 

Enjoy.