Jacques’s Double Chocolate MuffinsGluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 235 g (1 2/3 cups) all-purpose flour
• 50 g (1/2 cup - 1 tbsp) cocoa
• 10 ml (2 tsp) baking powder
• 5 ml (1 tsp) baking soda
• 0.5 ml (1/8 tsp) salt
• 2 medium eggs (90 g)
• 140 g (1/2 cup) ripe banana, crushed
• 65 g (1/3 cup) light olive oil
• 160 g (1/2 cup) maple syrup
• 185 g (3/4 cup) non-dairy yogurt, plain
• 60 ml (4 tbsp) plant-based milk substitute
• 7.5 ml (1 1/2 tsps) vanilla extract
• 100 g (2/3cup) chocolate chips, semi-sweet (or a little more, to taste)
• Extra chocolate chips for the top