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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
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine Dairy Free, Egg Free, vegan.
Servings 12
Calories 266 kcal

Ingredients
 
 

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!