Step 1

Preheat the oven to 425°F and line a standard muffin tin with 12 liners. Set the pan aside while you make the muffins.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, and salt.

Step 3

In a separate large bowl, whisk together the melted coconut oil, granulated sugar, and vanilla extract until fully incorporated.

Step 4

Add the almond milk to the bowl and whisk again until well combined.

Step 5

Then, slowly add the dry ingredients. Mix with a spoon until about half of the dry ingredients are combined. Then, gently fold in the chocolate chips. Mix until just combined. Be VERY careful not to over mix!

Step 6

Transfer the muffin batter evenly into the prepared muffin liners. The liners will be full to the top, this is okay. Press additional chocolate chips into the batter before baking, if desired.

Step 7

Bake the muffins at 425°F for 8-9 minutes. Then, reduce the heat to 350°F and bake for another 20-25 minutes, until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, but not covered in batter.

Step 8

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a cooling rack.

Step 9

If not enjoying the muffins immediately, store them in an airtight container to prevent them from drying out.