Double Chocolate Chip Muffins (VE)

260 g flour

40 g cocoa

170 g sugar

20 g molasses

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

2 tsp espresso powder

1.5 tsp vanilla flavor

½ c plant-based butter

50 g apple sauce

1 tbsp apple cider vinegar

160 g chocolate chips

4 Tbsp aquafaba

ground flax

250 g cultured almondmilk (or vegan buttermilk)*

¼ tsp cinnamon

¼ tsp almond extract

Sift the flour and cocoa powder into a mixing bowl and add the sugar, molasses, baking soda, powder, salt and cinnamon.

Mix aquafaba and flax and set aside to thicken.

Dissolve espresso powder into milk, then add vanilla, almond extract, melted butter, applesauce and vinegar and stir into a thick batter.

Add milk and flax mixtures to flour and mix

Add in the chocolate chips and chunks and fold in.

Divide the batter evenly between the muffin partitions and then add a few more chocolate chips and chunks to the tops of the muffins.

Bake at 350 for 14 minutes

Allow to cool and set before removing from tin and allowing to cool fully.