Preheat oven to 375°F and lightly grease muffin tray. Set aside.
In a measuring up, combine milk of your choice with apple cider vinegar and set aside.
In a large mixing bowl, combine the flour, cocoa, baking powder, salt, and chocolate chips. Mix well.
Add the milk mixture to your dry ingredients and add remaining wet ingredients of brown sugar, canola oil, egg (or yogurt), sour cream, and vanilla. Mix well.
Pour batter into prepared muffin tray and bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool and enjoy.
To make these dairy free, swap out the milk, yogurt, and sour cream with plant-based options that work for you! Alternatively, you can replace the sour cream with an additional tablespoon of your safe yogurt OR a tablespoon of unsweetened applesauce. To ensure they are corn and soy free, make sure your gluten free flour blend does not contain any corn or soy. To make these chocolate free, swap the cocoa powder for an equal amount of carob powder in the recipe and omit the chocolate chips. Add in carob chips, dried fruits, or leave the mix-ins out entirely! Variations:Mocha - Add 1 tbsp of instant espresso powder to the batter when adding your dry ingredients together. Orange Chocolate Muffins - Add 1 tablespoon orange zest to the batter when adding your wet ingredients. LivingBeyondAllergies.com