In a bowl, mix the flour, brown sugar, unsweetened cocoa, baking powder, and salt.
Add the sunflower oil and plant-based milk, mixing until a smooth batter is obtained.
Fold in the chocolate chips into the batter.
Pour the batter into muffin liners, filling them about 3/4 full.
Bake in a preheated oven at 180°C for about 23 minutes.
Before removing from the oven, do the toothpick test to check doneness.
Bowl
Whisk
Muffin Liners
Store in an airtight container for 2-3 days.
Suitable for vegan and lactose-free diets.
Italy, Lombardia
| Energy (kcal) | 314.08 |
| Carbohydrates (g) | 40.76 |
| of which Sugars (g) | 19.61 |
| Fat (g) | 14.4 |
| of which Saturates (g) | 5.25 |
| Protein (g) | 6.97 |
| Fiber (g) | 1.89 |
| Sale (g) | 4.48 |
