Double Chocolate Muffins

A sweet and moist chocolate muffing with chocolate chips, these double chocolate muffins 

Recipe

Ingredients

​1  1/2 cup all-purpose flour
1/2 cup cocoa powder
3/4 cup cane sugar
1 tbsp. baking powder
1/2 tsp salt
1 cup vegan chocolate chips
1 cup coconut milk
1/2 cup applesauce
1/2 tsp mint extract*
1/3 cup olive oil

Directions

1. Preheat the oven to 350°F.  Grease a 12-muffin muffin pan with some additional oil.  
2. In a large mixing bowl, use a fork to whisk together the flour, cocoa powder, sugar, baking powder, salt, and 3/4 cup of the chocolate chips.
3. In a smaller bowl, mix together the "milk", applesauce, mint extract, and olive oil.
4. Pour the liquid mixture into the dry mixture and stir until there are no streaks of flour left. 
5. Pour the batter evenly in the muffin pan, sprinkle with the remaining chocolate chips, and place in the oven to bake for about 25 minutes or until a toothpick comes out clean. 
6. Allow to cool for about five minutes or more before removing from the pan and serving.  ​Enjoy!

*You can replace with vanilla extract if you'd like, but mint extract requires much less water to produce as compared to vanilla which needs 15,159 gallons of water to produce a single pound of vanilla beans.  Mint however, only needs 35 gallons of water to produce a pound of mint leaves.  That's 433 times less!