Chocolate chocolate chip muffins are really easy to make. My oldest loves chocolate in any form and what's not to love? These muffins are full of chocolate goodness and a great snack. They are also perfect for school lunches. I topped the muffins with chocolate chips, but feel free to incorporate the chips into the batter. The key for these muffins is to not over bake. I typically test the muffins by pressing lightly on the top of one. If the top is a little springy then the muffins are done. You can also use a toothpick to test the center. If you like a more brownie consistency, then reduce the baking time by a few minutes.
Chocolate Chocolate Chip Muffins
1 1/4 cup unsweetened soy milk
1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup peanut butter
1 tsp vanilla extract
1 1/3 cup white whole wheat flour
1/4 cup organic sugar
1/2 cup unsweetened cacao powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
Preheat oven to 350F. Add soy milk and apple cider vinegar to a bowl and set aside to curdle. Add dry ingredients to a bowl, mix, and set aside. Add applesauce, peanut butter, and vanilla to the soy milk mix. Blend well until smooth. Add the wet mixture to the flour mixture and mix until just combined. Scoop into muffins tins and bake for 24 minutes. Move muffins to a cooling rack. Enjoy!
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