250 g flour all-purpose or cake
2½ tsp. baking powder
¼ tsp. salt
80 mL vegetable oil such as canola oil
150 g granulated sugar
1 tsp. vanilla extract
195 mL unsweetened almond milk
60 g vegan chocolate chips
Preheat the oven to 220°C and lightly grease muffin tin. Sift and mix flour, baking powder and salt in a medium-sized bowl and set aside. Place oil and sugar in a large mixing bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined.
Add vanilla and mix until combined. Add milk and mix for another 30 seconds. Slowly add dry ingredients and mix on low speed until just combined. Do not overmix. Fold in chocolate chips using a spatula. Divide muffin batter between muffin liners, filling almost all the way to the top. Top with a few extra chocolate chips as desired.
Bake at 220°C for 7-8 minutes. Without opening the oven, decrease temperature to 175°C (350F) and bake for another 12-15 minutes, or until a skewer inserted into the center comes out clean.