Vegan Double Chocolate Chip Muffins

0 Preheat the oven to 425°F. Line a muffin tin with 12 cupcake liners.
1 Whisk together soy milk and apple cider vinegar to create 'buttermilk.' In a small bowl, whisk together flaxseed meal + water to create the flax eggs. Set both the buttermilk and flax eggs aside for at least 5 minutes to set. 
2 In a large bowl, whisk together melted butter and sugar. Add the flax eggs and whisk to combine.  Add buttermilk and vanilla, whisk once more.
3 To the same bowl, add all dry ingredients and mix until just combined. 
6 Fold in the chocolate chips until evenly distributed throughout the batter.
4 Using a 1/3 cup measure, divide the batter evenly between the 12 lined muffin tins. The batter should reach just below the rim of the liner. Bake at 425°F for 5 minutes, then keeping the muffins in the oven, reduce the heat to 375°F and bake for 15 more minutes or until a toothpick comes out mostly clean. 
5 Allow to cool slightly before enjoying!