PROCEDURE
1
Preheat the oven to 220°C (static mode).
2
In a bowl, mix the egg alternative with cold water and whisk until it forms a batter. Set aside in the refrigerator.
3
In a large bowl, combine the flour, baking powder, sugar, and salt. Mix well with a whisk.
4
Add the plant-based milk, yogurt, oil, vanilla extract, and the rehydrated egg alternative mixture. Mix well with a whisk. Finally, add the chocolate chips and mix with a spatula.
5
Pour the batter into a muffin tin and sprinkle with some sugar for extra browning.
6
Bake for 5 minutes at 220°C. Then lower the temperature to 180°C and bake for 13-15 minutes or until a toothpick comes out clean and the top is slightly golden.
7
Let the muffins cool in the tin for about 15 minutes, then transfer them to a wire rack.
