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    Home » Recipes » Breakfast

    Chocolate Chip Vegan Muffins

    Apr 18, 2022 · Modified: Apr 18, 2022 by Rachel · This post may contain affiliate links.

    Jump to Recipe
    Hand holding vegan chocolate chip muffin with a bite missing with text overlay "chocolate chip vegan muffins in 30 minutes!"

    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!

    One vegan chocolate chip muffin with a bite missing sitting on top of another muffin.
    Jump to:
    • Why this recipe works
    • Ingredient notes
    • How to make vegan chocolate chip muffins
    • Expert tips
    • FAQ's
    • More Vegan Muffins
    • 📖 Recipe

    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.

    Ingredients for chocolate chip vegan muffins measured and labelled.

    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!

    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.

    Dry ingredients mixed together in a green mixing bowl.

    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.

    Wet ingredients mixed into the dry ingredients.

    Add the chocolate chips and gently fold in to evenly distribute, while dispersing any last bit of visible dry flour.

    Vegan chocolate chips added to the batter.

    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).

    Vegan chocolate chip muffins cooling on a wire rack.

    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

    Can I use gluten-free flour?

    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.

    Can I make these muffins in advance?

    Yes, these muffins are great for meal prep! They stay fresh for several days on the counter or in the refrigerator.

    Chocolate  chip muffin sitting next to a wire rack holding additional muffins.

    More Vegan Muffins

    • Blackberry Muffins (Vegan + Easy!)
    • Savory Vegan Muffins (Easy + One Bowl!)
    • Lemon Raspberry Vegan Muffins

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) and please help me share on facebook!

    📖 Recipe

    Hand holding vegan chocolate chip muffin with a bite missing.

    Chocolate Chips Vegan Muffins

    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!
    5 from 1 vote
    Print Pin Rate
    course: Breakfast, Dessert, Snack
    cuisine: American
    servings: 12
    prep time: 10 mins
    cook time: 20 mins
    total time: 30 mins
    Author: Rachel

    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 ¼ cup regular size dairy-free chocolate chips

    Instructions

    • 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.
      ¾ 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 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

    Measuring Tip: Measure the flour by weight is best. 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 Tip: Don't over mix your muffins, just mix until you can't see any dry flour and then stop. The batter will be a bit lumpy but the result will be perfectly fluffy and soft muffins!
     
    Storage: Allow them to cool fully before placing 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.

    Nutrition Per Serving

    Sodium: 224mg Calcium: 97mg Vitamin C: 1mg Vitamin A: 1IU Sugar: 14g Fiber: 3g Potassium: 57mg Calories: 166kcal Saturated Fat: 2g Fat: 4g Protein: 4g Carbohydrates: 31g Iron: 1mg
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    I'm Rachel and I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable. Read more about my plant-based journey

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