Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with 10 paper liners – the recipe makes 10 muffins. Lightly spray oil on the paper to prevent the muffins from sticking to them.

In a medium mixing bowl, whisk milk, yogurt, and apple cider vinegar to make vegan ‘buttermilk.’ Set aside for 5 minutes.

In a large mixing bowl, whisk all the dry ingredients together: oat flour, protein powder, cacao powder, cane sugar, baking powder, and salt. Set aside.

In the bowl with the soy milk, whisk in melted coconut oil and vanilla extract.

Stir the wet ingredients into the dry ingredients in three additions to avoid lumps. Stir until the batter is smooth with no lumps. Fold in chocolate chips.

Divide batter into the 10 muffin liners. Each should be 3/4 full.

Bake on the center rack of the oven for 20 minutes or until a toothpick inserted in the center comes out clean.

Let cool on a cooling rack. Enjoy!

Store in an airtight container for up to 1 week in the fridge, or freeze for later.