Preheat the oven to 180°C (160°C fan/ gas 4).

Add together the dry ingredients (baking powder, brown sugar, rice flour) in a mixing bowl and mix the ingredients ensuring that everything is well distributed.

In a boiling pot/microwave safe bowl, melt the coconut oil, soya milk and vanilla extract. Make sure the ingredients are all thoroughly mixed together.

Add the wet ingredients in gradual increments to the dry ingredients in a mixing bowl and mix well.

Add and evenly mix the chocolate chips into the batter.

Pour the batter into your Halloween silicone moulds.

Bake in the oven for about 20 minutes.

Check to see if the vegan mini muffins are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!

Let the vegan mini muffins cool in the baking tray for about 5 minutes and then transfer them to a cooling rack and leave them until they are fully cooled. For the best results, refrigerate the muffins for a couple of hours to help them set.

Take the muffins out of the moulds.

Enjoy!