Start off by preheating your oven to 180 degrees C and lining a muffin tray with cases. I use these silicone cases which are great for saving on waste!

Mash your banana and combine with the coconut oil, plant-based milk, aquafaba, and coconut sugar.

In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.

Add the dry ingredients to the wet mix and stir until just combined. Then, add the apple cider vinegar, mix, then fold in the chocolate chips - reserve a handful of chocolate chips to sprinkle over the tops of your muffins.

Add a spoonful of the mix to each muffin case. I aim to fill the case about ⅔'s full so that they get that nice full muffin top (aka the best bit!). Add the remaining chocolate chips.

Bake for 20 - 25 minutes until a skewer comes out clean when inserted (aim for a few different spots in case you hit a chocolate chip the first time!)