Step 1

I recommend measuring the ingredients in grams on a kitchen scale.

Step 2

Line a muffin pan with paper liners (or grease the pan) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).

Step 3

Add all dry ingredients (except the chocolate chips) to a large mixing bowl and stir with a whisk.

Step 4

Now add the wet ingredients and stir to combine. You can also use a hand mixer.

Step 5

Finally, stir in the vegan chocolate chips.

Step 6

Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

Step 7

Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert the toothpick into the center of a muffin. It should come out almost clean (it's ok if the toothpick is crumbly/slightly sticky but it shouldn't come out wet).

Step 8

Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.