These vegan chocolate chip muffins are light and fluffy and so yummy! Learn to make these bakery style muffins with this simple recipe. These soft muffins have a wonderfully sweet flavor, melty chocolate chips, and the perfect texture.
There’s nothing like a light and fluffy muffin filled with chocolate chips is there? My family loves having muffins for breakfast, and these vegan chocolate chip muffins are a favorite.
My son loves chocolate chips, and that’s why these are a standby in our house. If you love baking breakfast treats, you could also try these vegan pumpkin muffins and these chocolate zucchini muffins. They are all light and fluffy, even without eggs!
Vegan muffins are pretty easy to make even if you’re new to vegan baking. Muffins are very forgiving! Whether you use applesauce or banana as an egg replacer, or even flax eggs, they generally seem to bake up really well.
- Flour – I used white spelt flour, which is similar to wheat flour. You can also use all-purpose flour or whole wheat flour. Please note: spelt flour is NOT gluten free.
- Egg Replacer – You do need something to bind the batter instead of an egg. This recipe uses unsweetened applesauce, which contributes to the light and fluffy texture. Mashed banana would also be a great choice.
- Sugar – I used organic cane sugar as well as brown sugar, but you could also try coconut sugar or date sugar if you like.
- Vegan Chocolate Chips – PASCHA Chocolate and Enjoy Life Foods both make delicious vegan chocolate chips. You can find these at grocery stores and health food stores, or online at places like Amazon or Vitacost.
- Flax Seed – Flax seed is a nice addition to this recipe for a little bit of extra fiber and healthy fats. It isn’t being used for an egg replacer here – it’s just added for some extra nutrition. If you can’t have seeds, go ahead and leave it out.
- Parchment paper liners are really wonderful when you’re baking for special diets. They don’t stick to anything, and will peel right off of these muffins.
- Sprinkle some extra chocolate chips on top of each muffin before baking so that they look picture perfect when they’re done!
- Allow the muffins to cool in the pan for about 15 minutes before moving them.
These muffins freeze very well! You can store them in a ziploc freezer bag for up to three months.
I haven’t tried that, but I don’t recommend it. For best results, it’s best to mix this up and make the muffins right away.
Yes, you should be able to use a gluten free flour blend. Try my recipe for gluten free flour mix, which is light and does not contain any gums.
- You can add dried cherries or cranberries to this batter.
- You could add a variety of dark and white chocolate chips to this batter.
- These could be made in a mini muffin pan. Just watch them while baking – they will take less time to bake.
- Toasted coconut flakes on top of these muffins would add a nice crunch. If you’re able to eat nuts, you could add some walnuts for crunch as well.
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Easy Vegan Chocolate Chip Muffins.
These vegan chocolate chip muffins are a great snack or breakfast! This easy recipe is dairy free and egg free, and so delicious!
- ¼ cup organic coconut oil melted – or another oil of your choice
- ½ cup organic cane sugar
- ½ cup brown sugar or coconut sugar
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ Tablespoons ground flax seed
- 2 cups white spelt flour or all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup non-dairy milk
- ¾ cup dairy free chocolate chips
Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners.
In a large bowl, mix the melted coconut oil, sugars, applesauce, vanilla extract, and ground flax seed.
Add the spelt flour, baking soda, salt, and non-dairy milk. Stir to combine.
Add the dairy free chocolate chips and stir again.
Fill the paper muffin cups two thirds full. Sprinkle a few more chocolate chips on top if you like.
Bake at 350 degrees F for 18-20 minutes. Allow to cool in the pan for a few minutes before removing.
Nutrition facts are for one muffin.
Store these muffins in an airtight container – they should stay fresh for 3-4 days.
You can freeze these muffins in a ziploc freezer bag for up to 3 months.
If you can’t have flax seed, you can leave it out.
You can use all coconut sugar or date sugar if you prefer a natural sweetener.
All-purpose flour will work in this recipe, as will whole wheat flour.
I made these muffins with a GF flour blend and they are delicious! So tasty, easy and perfect for my son’s school lunch! If they last that long ;)
So glad you liked them, thank you for letting me know!
Can I use all purpose flour instead.
Yes, that’s fine!
These are very tasty and delicious and easy to make!