In a bowl, mix plant milk with apple cider vinegar and let it rest for 8 minutes.

In another medium bowl, mix together flour, baking powder, baking soda, and salt. Sift them and reserve.

In the milk bowl, add sugar, oil, and vanilla and mix until sugar has dissolved.

Preheat the oven to 180°C (355°F).

Pour half of the milk mixture into the bowl with flour, mix a little and pour the other half. Beat with a whisker until you get a homogeneous mixture. NOTE: do not over-mix (the consistency of the muffins may be affected), don’t worry if there are a little bit of small lumps left.

Add the chocolate chips into the mixture and fold them in using a spatula.

Grease and flour a muffin pan (preferably non-stick). Remember that when flouring, you must remove the excess flour by flipping the mold and tapping it gently. You can skip this step if you decide to line the muffin pan (just place the muffin liners in the cavities of the muffin pan).

Distribute the batter in the muffin pan filling ⅔ of each cavity.

Bake for 25 mins.

Remove from the oven and let the muffins rest in the pan for 5 more minutes. After this time, you can take them out of the pan and enjoy them warm.

Keep them stored in an airtight container.