Tip: click step to get into cook mode
Preheat your oven to 400F (200C).
Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Pour in the plant-based milk, oil, lemon juice or apple cider vinegar, and vanilla and gently stir to combine. Don't overmix, lumps are totally cool.
Add the chocolate chips and gently fold them in.
Divide the batter evenly among the prepared muffin tin.
Bake for 20 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean.
Let cool in the pan. Store at room temperature for 3 - 4 days or frozen in an air-tight container.