This recipe was created by our friend, Maria Koutsogiannis, the blogger behind Food by Maria.
½ cup + 3 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
½ cup boiling Califia Vanilla Protein Oat Milk
¾ cup vegan butter, melted
1 tsp vanilla extract
1 cup brown sugar
2 tbsp. maple syrup
2 egg replacements - either flax egg, vegan egg powder etc.
1 ¼ cup all-purpose flour
Dash of salt, around ⅛-¼ tsp
½ cup vegan chocolate chips
Icing: use your favorite vegan icing but completely optional
Preheat oven to 350F and line your muffin pan with 12 muffins lines and lightly grease with coconut oil spray or any oil spray you have on hand.
To a large mixing bowl, add the cocoa powder and baking powder. Whisk till well combined.
To the bowl, add the boiling milk and stir till well combined.
To the bowl, add the melted butter and vanilla. Stir till combined. If it becomes too stiff to whisk, then begin using a wooden spoon but do not disregard anything in the whisk.
To the mixture, add the sugar and maple syrup. Stir aggressively till well combined.
Add in the egg replacement and gently combine.
Stir in the flour and salt and stir till no flour remains along the edges or base of the mixing bowl.
Fold in the chocolate chips! (best part IMO)
Using a small ice cream scoop begin scooping equal amounts of batter into each muffin tin liner. I would say almost full but likely ¾ there.
To start, bake for 20 minutes and then toothpick check to see if the center is cooked. You do not want to over bake these so if the toothpick comes out almost clean after 20 minutes then remove from the oven and let them sit in the muffin tin for 5 minutes before removing.
If your oven takes longer to cook/bake then I would try for another 2-3 minutes and then check again.
Overall, you want them to sit in the tin for 5 minutes once toothpick is almost clean and then cool completely (or till your heart can stand) on a cooling rack.