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squirrelydan76
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Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with muffin liners.
Add all the dry ingredients to a large mixing bowl and whisk until the mixture is well combined.
Add all of the wet ingredients (except the chocolate chips) and mix until just combined. Some lumps are fine, as long as there aren't lumps of flour. Add most of the chocolate chips (reserve around ¼ cup for sprinkling) and fold until just combined.
Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The muffin batter should reach the top of each cup (check the reference images above, note 4).
Sprinkle the remaining chocolate chips on top.
Bake the muffins for 22-30 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean. Your toothpick should have some crumbs and melted chocolate on it but no wet batter. Don't overbake the muffins otherwise they'll be dry.
Allow the muffins to cool in the muffin pan for 5 minutes (or until they aren't too hot to handle). Then place them on a wire rack.
Enjoy the vegan chocolate chip muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
Store any leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month.