Moist & Fluffy Eggless Coffee MuffinsVeg

1

Combine milk and vinegar in a small bowl. Let the mixture sit for 5 minutes to curdle, which helps create a moist texture.

2

In a bowl, sift together the whole wheat flour, unsweetened cocoa powder, baking powder, and baking soda. Add a pinch of salt and the light brown sugar. Mix until everything is well combined.

3

In a separate bowl, combine the oil, instant coffee, and vanilla extract. Add the prepared milk-vinegar mixture to this bowl and stir to combine.

4

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together until just combined. Be careful not to overmix.

5

Grease a 6-cup muffin pan and distribute the batter equally among the cups. Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

6

Once baked, remove the muffins from the oven and allow them to cool completely on a wire rack before serving. You may optionally sprinkle them with icing sugar.