These vegan chocolate chip muffins are light and fluffy and so yummy! The perfect breakfast or after school snack.
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. But if you love baking muffins, you could also try these vegan pumpkin muffins and these chocolate zucchini muffins. They are all light and fluffy, even without eggs!
One thing that’s great about baking vegan muffins is that it’s really hard to make a mistake with them. 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. Egg free muffins are a great recipe to start out with if you are new to vegan baking.
What kind of flour should I use for these vegan chocolate chip muffins?
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.
Can I make these with gluten free flour?
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.
Do I need an egg replacer when making vegan muffins?
Yes, you do need something to bind the batter instead of an egg. This recipe uses unsweetened applesauce. Mashed banana would also be a great choice.
What brand of chocolate chips are vegan?
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.
How do you make vegan chocolate chip muffins?
- Mix the melted coconut oil, sugars, vanilla, and applesauce.
- Add the ground flax seed, flour, baking soda, salt, and non-dairy milk.
- Mix well. Add the chocolate chips and stir again.
- Fill each muffin cup 2/3 full. Bake at 350 degrees for about 18 minutes.
Can you make muffin batter ahead of time?
I haven’t tried that, but I don’t recommend it. It’s best to mix this up and make the muffins right away.
Can you freeze muffins?
Yes, these muffins freeze very well! You can store them in a ziploc freezer bag for up to three months.
Why is the flax seed included? Can I leave it out?
Yes, if you can’t have flax seed, you can leave it out. It isn’t being used for an egg replacer here – it’s just added for some extra nutrition.
What else can be added to these chocolate chip muffins?
Try adding dried cherries, fresh blueberries, sunflower seeds, pumpkin seeds, or even some toasted coconut! You really can’t go wrong, feel free to be creative.
Disclosure: This post contains affiliate links.
Vegan Chocolate Chip Muffins.
These vegan chocolate chip muffins are a great snack or breakfast! Dairy free and egg free, and so delicious!
- 1/4 cup organic coconut oil melted - or another oil of your choice
- 1/2 cup organic cane sugar
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 Tablespoons ground flax seed
- 2 cups white spelt flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup non-dairy milk
- 3/4 cup dairy free chocolate chips
- 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 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.