If you thought mint and chocolate tasted amazing in ice cream or candy, just wait until you try these muffins!
Preheat oven to 350°F. Line a muffin tin with 11 paper or silicone cups.Whisk together the almond milk and apple cider vinegar, and set aside for a few minutes so the milk curdles.In a separate bowl, combine flour, protein powder, cocoa powder, baking soda, baking powder, and salt.
Slowly mix the dry ingredients into the wet until smooth. Stir in most of the chocolate chips, saving one to two tablespoons to sprinkle on top.Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move cupcakes to a cooling rack.
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