• Pre-heat oven to 375 degrees.

Make the buttermilk

• Add soy milk and apple cider vinegar to a medium mixing bowl and set aside. This is our vegan buttermilk.
  1 cup soy milk, 1 teaspoon apple cider vinegar

Mix dry ingredients

• Spoon the flour into a measuring cup, then level off the top with the flat end of a knife. Add the flour to a large mixing bowl with the baking soda, baking powder, and salt and mix well.
  2 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt

Mix the wet ingredients

• In the mixing bowl with the vegan buttermilk, add the sugar, oil and vanilla and mix well
  ¾ cups organic granulated sugar, ⅓ cup vegetable oil, 1 tablespoon vanilla

Mix together

• Pour the wet ingredients in with the dry ingredients and add the chocolate chips. Mix just enough so there's no more dry flour on the bottom of the bowl. Be careful not to over mix, or muffins will turn out tough.
  1 cup dairy free chocolate chips

Bake & cool

• Spray your muffin pan with non stick spray and scoop out the batter filling only ¾ full. Bake for 20-25 minutes, or until the tops start to turn slightly golden brown. Insert a toothpick and if no raw dough sticks to the toothpick, the muffins are done. Let sit in the muffin pan for 5 minutes, then take muffins out and set on a cooling rack.