Double Chocolate Muffins
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 19 muffins
Preheat oven to 375 degrees. Place the liners into the cupcake pan.
In a large mixing bowl, add in the vegetable oil, granulated sugar and brown sugar. Stir to incorporate.
Add in the eggs one at a time and stir to combine.
In a separate bowl, sift in the flour, cocoa powder, baking soda, baking powder. Stir.
Measure out the almondmilk.
Alternately add the flour and almondmilk, starting and ending with the flour. I normally do 3 additions of flour and two of almondmilk. Stir after each addition until completely incorporated.
Stir in 1 cup of the chocolate chunks. Reserve the 1/4 cup to add to the tops of the muffins.
Fill the cups 3/4th full with the batter. Add 3 chocolate chunks on the top of each cup full of batter.
Place into the 375 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for another 12 minutes or until done. Test with a toothpick. If it has moist crumbs, it's done.
Calories: 234kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 37mg | Potassium: 169mg | Fiber: 1g | Sugar: 23g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 1.3mg