4-Ingredient Chocolate Muffins

Ingredients

• 1 ½ cup Self-Rising Flour
• ½ cup Unsweetened Cocoa Powder
• 1 cup Soft Brown Sugar
• 1/3 cup Soy Milk full-fat
• 1 teaspoon Vanilla Extract
• ½ cup Dairy-Free Dark Chocolate Chips
• ¼ teaspoon Salt

Instructions

1. Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Spray them with cooking oil spray. Set aside.
2. In a mixing bowl, whisk self-rising flour, unsweetened cocoa powder, soft brown sugar, and salt (if used). Whisk very well to break up any lumps of soft brown sugar and form a consistent mixture.
3. Pour the soy milk and vanilla extract (if used). Whisk to combine and form a smooth muffin batter.
4. For sweeter muffins, fold in chocolate chips and stir to incorporate evenly.
5. Divide the batter evenly into the 12 muffin holes.
6. Bake the muffins on the center rack of the oven for 18-22 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the muffins comes out clean.
7. Let them cool down on a cooling rack.