- 2 1/ 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/ 4 teaspoon salt
- 1/ 2 cup white sugar
- 1/ 2 cup canola oil or softened coconut oil
- 1 cup dairy-free milk
- 1 teaspoon apple cider vinegar
- 1 large banana, mashed
- 1 tablespoon cacao powder
- 1/ 2 teaspoon cinnamon
- 1/ 2 cup brewed coffee
- 3/ 4 cup chocolate chips, 1/2 cup to mix in the batter and 1/4 to sprinkle on top.
Preheat your oven to 350°F. Line your muffin tin with cupcake liners or spray with cooking oil.
In a large bowl mix the flour, baking powder, baking soda, salt, cacao powder, cinnamon, sugar, and mix together.
In a separate bowl add the canola oil, dairy-free milk, apple cider vinegar, mashed banana, coffee and whisk.
Combine wet and dry ingredients together and mix for a minute. You do not want to overmix your batter. Slowly fold 1/2 cup of chocolate chips to the batter.
Using a small cookie scoop or spoon add the batter to the muffin tins evenly. Filling the muffin tins up about ¾ of the way.
Sprinkle the remaining ¼ cup chocolate chips on top of the batter evenly.
Bake muffins for 20-23 minutes until cooked all the way through. Test to see if the muffins have been cooked all the way by sticking a toothpick in the middle. If it comes out clean then it's cooked completely.