These chocolate chip vegan muffins are soft and fluffy and full of chocolate chips! They’re made healthier with whole wheat flour but you’d never know, making them a great breakfast option, snack or even dessert! They’re also prepared in one bowl for easy clean up and come together quickly!
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Why this recipe works
These vegan chocolate chip muffins are adapted from my fool-proof Vegan Blackberry and Lemon Raspberry Vegan Muffins.
The texture is perfect, they rise nicely with slight domes on top, and they’re so easy to make!
They’re also oil-free and refined sugar-free (save for any sugar in the chocolate chips), using maple syrup instead to create a subtle sweetness that perfectly pairs with the chocolate chips.
You just need one bowl and 10 ingredients to make the most perfect dairy-free chocolate chip muffins!
You’re going to love these vegan chocolate chip muffins! They are:
- Perfectly sweet and chocolate-ty
- Soft and fluffy
- Great for an on-the-go breakfast or snack
- Crowd-pleasing
- Easy to make!
Ingredient notes
This is a quick preview of the ingredients you’ll need to make these chocolate chip vegan muffins. For exact measurements, reference the recipe card below.
White whole wheat flour—or use whole wheat pastry flour. Make sure to not use regular whole wheat flour as it will be too bitter for these sweet muffins! If you’re looking for a gluten-free option, I recommend trying these banana oat muffins instead!
Unsweetened applesauce—this is our vegan egg substitute. If you like extra sweet muffins, you can use sweetened applesauce. A large ripe banana mashed will also work but you may need to add an extra splash of liquid to compensate for the missing moisture from the applesauce.
Maple syrup—or use agave syrup. This recipe utilizes a liquid sweetener as anything else will cause the batter to be too dry. Do not use any granulated sugar.
Dairy-free chocolate chips—I used these chocolate chips from Enjoy Life. Feel free to use your favorite brand of chocolate chips.
How to make vegan chocolate chip muffins
This step-by-step walkthrough shows the process of making these vegan chocolate chip muffins. Exact times and temperatures are available in the recipe card below.
Add all of the dry ingredients to a large mixing bowl and mix well to evenly distribute.
Create a well in the center of the dry mixture and add the wet ingredients. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix. A little dry flour still visible at this point is fine and the batter will be lumpy.
Add the chocolate chips and gently fold in to evenly distribute, while dispersing any last bit of visible dry flour.
Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Foil liners help to prevent sticking, otherwise you can spray lightly with oil or use a silicone muffin pan.
Top with additional chocolate chips if desired.
Bake on the center rack until golden and a toothpick inserted into the center comes out clean (some melted chocolate on the toothpick is fine but no wet batter).
Allow to cool in the pan for 10-15 minutes before removing. These can be served warm or cold!
Expert tips
Measuring: Measure the flour by weight if possible. If you don’t have a scale, scoop the flour into your measuring cup using a spoon (don’t scoop with the cup or it will be too compacted). Without patting it down, level it off using something flat like the back of a butter knife.
Mixing: Do not over mix your chocolate chip muffin batter. As soon as you can’t see any more dry flour, stop mixing. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!
Storing: Allow muffins to cool fully before storing in an airtight container. These can be stored on the countertop for up to 3 days or in the refrigerator for up to 5 days. Freeze for longer storage.
If freezing, allow to thaw in refrigerator overnight before eating or reheat in the microwave until warm (careful not to overcook it).
FAQ’s
An all-purpose gluten-free flour should work just fine, although I have not tested it with this recipe. The muffins may not get a nice dome on top when using gluten-free flour.
Yes, these muffins are great for meal prep! They stay fresh for several days on the counter or in the refrigerator.
More Vegan Muffin Recipes
- Blackberry muffins with a hint of cinnamon are a cozy and delicious treat!
- When you’re not in the mood for vegetables, turn them into these easy savory muffins!
- Combine zesty lemon and sweet raspberries into one scrumptious lemon raspberry muffin bursting with flavor!
- Find over 40 more incredible vegan muffin recipes with everything from classic flavors to unique combinations!
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Chocolate Chips Vegan Muffins
Ingredients
Dry Ingredients:
- 2 cups white whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened non-dairy milk I used almond milk
- ¼ cup unsweetened applesauce
- ½ cup pure maple syrup
- 2 tsps apple cider vinegar
- 1 teaspoon pure vanilla extract optional
- ¾ cup mini dairy-free chocolate chips or 1 1/4 cup regular size dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Prepare a muffin pan with foil liners or lightly spray with oil. Or use a silicone muffin pan.
- Add all of the dry ingredients to a large mixing bowl and mix well to evenly distribute.2 cups white whole wheat flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Create a well in the center of the dry mixture and add the wet ingredients. Using a spatula, fold the wet and dry ingredients together until just combined, careful not to over mix. A little dry flour still visible at this point is fine and the batter will be lumpy.1 cup unsweetened non-dairy milk, ¼ cup unsweetened applesauce, ½ cup pure maple syrup, 2 tsps apple cider vinegar, 1 teaspoon pure vanilla extract
- Add the chocolate chips and gently fold in to evenly distribute, while dispersing any last visible dry flour.3/4 cup mini dairy-free chocolate chips
- Using an ice cream scoop or large cookie scoop, scoop the batter evenly into the cups of a prepared muffin pan. Foil liners help to prevent sticking, otherwise you can spray lightly with oil or use a silicone muffin pan. Top with additional chocolate chips if desired.
- Bake on the center rack for 20-25 minutes until golden and a toothpick inserted into the center comes out clean (some melted chocolate on the toothpick is fine but no wet batter).
- Allow to cool in the pan for 10-15 minutes before removing. These can be served warm or cold!
Notes
Love this recipe?Check out my new cookbook Whole Food Plant-Based Weeknight Dinners for 70+ easy and delicious oil-free recipes.
Excited to try these, but I don’t see an oven temperature.
Sorry about that, just added the temperature to the recipe card! Hope you enjoy them! 🙂