Preheat the oven to 350 degrees F.
Preprepare a 12 muffin pan with 12 muffin papers. Pro-tip: grease the inside of the muffin liners with spray oil. Set it aside.
Mix oat milk, canola oil, apple cider vinegar, and vanilla extract in a large bowl. Whisk to combine.
3/4 cup Oat milk, 3/4 cup Canola oil, 1 tbsp Apple cider vinegar, 1 tbsp Vanilla Extract
Next, add sugar and mix to incorporate.
1 1/3 cup Sugar
In a different bowl, mix all-purpose flour with baking powder and salt. Then, combine it into a large bowl with the wet ingredients. Don’t overmix the muffin batter to avoid hard muffins.
3 cups All-purpose flour, 3 tsp Baking powder, 1/2 tsp Salt
Now it’s time to add chocolate. If using a chocolate bar, chop it into small chunks and use ⅔ of the amount inside the muffins and ⅓ on top.If using chocolate chips, add ⅔ cup inside and leave ¼ cup for the top (add more if desired). To add the chocolate, simply fold it in and stir until combined. 10 oz Vegan chocolate
Divide the batter into the prepared muffin papers. Then, add the remaining chocolate on top.
Finally, bake these muffins for 25 to 30 minutes, or until an inserted toothpick comes out clean. Important: Do not open the oven’s door before the first 20 minutes of baking time, or you could end up with flat muffins!
Let them cool for 10 minutes in the muffin pan, and then remove them, so they don’t get wet on the base. Enjoy!