Double Chocolate Chip Muffins - no eggs, no butter

These double chocolate muffins have no eggs and no butter. They are chocolatey, super moist with a very tender crumb.

Course Breakfast/Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 223

1 ¾ cup minus 1 tablespoon (200 g) all-purpose flour sifted and divided
⅓ cup+1 tablespoon (90 g) light brown sugar
¼ cup (55 g) granulated sugar
⅔ cup (70 g) unsweetened cocoa powder sifted
4 teaspoons (16 g) baking powder
1 teaspoon vanilla essence
1 ¾ cup+2 tablespoons (450 ml) skimmed milk you can use full fat milk, almond milk or soy milk
3 tablespoons (30 g) sunflower oil or canola oil
4.2 oz. (120 g) semi-sweet chocolate chips

Put the chocolate chips in the freezer and line a muffin tin with paper liners.
Preheat the oven to 350°F (180°C).
In a large bowl, combine 1 ½ cup (180 g) flour, sugars, cocoa powder and baking powder.
In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
Add the wet ingredients to the dry ingredients and stir until just combined.
Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
With a rubber spatula, gently fold the chocolate chips into the batter.
Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop.
Sprinkle the remaining chocolate chips onto the tops of the muffins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let the muffins cool for five minutes in the pan, then transfer them to a wire rack and cool completely.
Enjoy your double chocolate muffins!

Store the double chocolate muffins in an airtight container for up the 3 days