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Home » Breakfast » Easy Vegan Chocolate Chip Muffins.

Easy Vegan Chocolate Chip Muffins.

Jun 25, 2019 · Modified: Aug 4, 2022 by Kelly Roenicke · 6 Comments

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easy chocolate chip muffins

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.

vegan chocolate chip muffins on an orange plate

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.

Jump to:
  • Ingredient Notes
  • Baking Tips
  • Freezing
  • FAQs
  • Variations
  • Recipe
vegan muffins on a plate

Ingredient Notes

  • 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.

Baking Tips

  • 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.
how to make vegan chocolate chip muffins

Freezing

These muffins freeze very well! You can store them in a ziploc freezer bag for up to three months.

FAQs

Can you make muffin batter ahead of time?

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.

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.

Variations

  • 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.
two chocolate chip muffins on a small plate

Disclosure: This post contains affiliate links.

Recipe

easy vegan chocolate chip muffins

Easy Vegan Chocolate Chip Muffins.

Kelly Roenicke
These vegan chocolate chip muffins are a great snack or breakfast! This easy recipe is dairy free and egg free, and so delicious!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 28 minutes mins
Course Breakfast
Cuisine Dairy Free, Egg Free, vegan.
Servings 12
Calories 266 kcal

Ingredients
 
 

  • ¼ cup organic coconut oil melted – or another oil of your choice
  • ½ cup organic cane sugar
  • ½ cup brown sugar or coconut sugar
  • â…“ 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
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Instructions
 

  • 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.

Notes

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.

Nutrition

Calories: 266kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 151mgPotassium: 108mgFiber: 3gSugar: 22gVitamin A: 65IUVitamin C: 1.1mgCalcium: 37mgIron: 1.9mg
Keyword moist, simple
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

Related

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Light and Fluffy Vegan Waffles with Blueberry Sauce. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Legume Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Jillian

    September 28, 2020 at 8:23 am

    5 stars
    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 ;)

    Reply
    • Kelly Roenicke

      September 29, 2020 at 4:09 pm

      So glad you liked them, thank you for letting me know!

      Reply
  2. Tanshania Newbold

    August 30, 2019 at 5:06 am

    5 stars
    Can I use all purpose flour instead.

    Reply
    • Kelly Roenicke

      September 11, 2019 at 4:33 pm

      Yes, that’s fine!

      Reply
  3. Katie

    July 07, 2019 at 8:06 pm

    5 stars
    Delicious recipe!

    Reply
  4. Darryl

    June 26, 2019 at 10:06 pm

    5 stars
    These are very tasty and delicious and easy to make!

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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