Egg Free Chocolate Muffins

Oh hey there, guess who's really bad at uploading posts when they say they will? You got it, me! I don't know why but I'm really struggling to upload recently, even though I have loads of posts ready to go. I'm literally just too lazy to log on to my laptop and press Upload. If there are any fellow bloggers reading this, please give me some motivational tips, I need them. Anyway, todays post is another baking one! Yaaaay!
Ok so a few weekends ago I went camping with my boyfriend and a few of his friends. It was not fun, it rained for the entire 3 days I was there. However, for the few hours of dry we had friday, we threw a birthday party for his friends son who is Egg free and therefore, can't have birthday cake. I wasn't sure if his mum was going to make him an actual cake so I just made muffins (turns out she didn't so the muffins were much appreciated.) and this is the recipe I used.

What you will need:

• 200 grams plain flour
  
• 90 grams light brown sugar
  
• 55 grams granulated sugar
  
• 70 grams unsweetened cocoa powder
  
• 4 teaspoons baking powder
  
• 1 teaspoon vanilla essence
• 450 ml milk (any milk you like, if you would like to make these vegan)
  
• 3 tablespoons sunflower oil or canola oil
  
• 120 grams chocolate chips
  

What you will need to do:

1. Line a muffin tin with paper liners.
   
2. Preheat the oven to 180 degrees C (350 degreesF).
   
3. In a large bowl, combine flour, sugars, cocoa powder and baking powder.
   
4. In a separate bowl, whisk the milk, sunflower oil and vanilla essence.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Toss the chocolate chips in 2 tablespoons of flour (keep 2 or 3 tablespoons of chocolate chips apart to sprinkle on top)
7. With a rubber spatula, gently fold the chocolate chips into the batter.
8. Pour the batter into the prepared muffin tin. You can use a small ladle or even an ice-cream scoop. Don't worry, it's supposed to be this runny!
   
9. Sprinkle the remaining chocolate chips onto the tops of the muffins.
10. Bake for 20 minutes.
    
11. Remove from the oven and let the muffins cool for five minutes in the pan, then transfer them to a wire rack and cool completely.
    

And Voila! Super yummy egg free chocolate muffins. The mums ate these within about an hour of being there so you know they're good! I hope you guys liked this blog post and hopefully I'll actually get my head together and start doing more of them!
Xx