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!
Servings 12
Calories 166kcal
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
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
Calories: 166kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 224mg | Potassium: 57mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg