In addition to the deliciously amazing flavor and texture of these vegan chocolate chip muffins, you will appreciate the simple wholesome ingredient list.
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I love enjoying a good muffin with a nice, warm cup of herbal coffee at any time of the day. If it’s on lazy Sunday afternoon at my mom’s house with us girls–my sister, nieces, and sometimes sisters-in-law–having our weekly girl talk catch up session, it’s even better.
When I tried this chocolate chip muffin recipe out on them recently, it was very well-received. They loved the perfectly sweet and chocolatey flavor and felt inspired that these vegan muffins are much lower in fat than traditional chocolate chip muffins.
You’ll love these vegan chocolate chip muffins because they’re…
- Warm and sweet
- Super flavorful
- Freeze well
- Absolutely delicious!
How to make dairy-free chocolate chip muffins
This chocolate chip muffin recipe couldn’t be easier. The batter comes together in minutes and is perfect for breakfast, brunch, or dessert.
First, preheat your oven to 350 degrees, and then get the ingredients and measuring cups ready to go.
In a large bowl, whisk together all of the dry ingredients–whole wheat flour, baking soda, baking powder, salt, and less-refined dry sugar (if using).
If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step.
Recipe Card Below
I like to sift the flour to help these muffins be more light and fluffy, but this step is completely optional.
In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener).
Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. Then fold the chocolate chips into the batter.
For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop.
As you can see in the photo, I like to also use my non-stick silicone muffin pan that allows me to bake without a drop of oil or cooking spray. Simply plop the muffin batter into the cups, place on a baking sheet for support, and they’re ready to bake.
Paper muffin cups also work pretty well, but I have found that the paper sometimes sticks to the muffins. However, once the muffins are cooled and refrigerated, the paper seems to come off much easier.
Place muffin pan in the oven to bake at 350 degrees for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.
Allow to cool and serve these for a delicious brunch or snack that the whole family will love.
Tips for making this muffin recipe
Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.
These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.
I highly recommend the non-stick silicone muffin pans. Using paper muffin cups can be tricky because the paper tends to stick to the muffins after baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support.
Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. When the toothpick comes out clean, they are ready.
If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.
Leftover muffins can be stored in an airtight container in the refrigerator for up to a week.
These muffins also freeze well.
More great vegan muffin recipes
- Applesauce Cinnamon Muffins
- Sweet Potato Muffins
- Banana Oat Muffins
- Best Vegan Blueberry Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Muffins
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup less refined sugar, brown sugar, maple syrup, or date paste
- 1-1/2 cup applesauce
- 1/2 cup almond milk (or other plant milk)
- 1 Tbsp vanilla
- 1 tsp apple cider vinegar or white vinegar
- 3/4 cup or more dairy-free chocolate chips
1. Preheat oven to 350°F.
2. In a large bowl, mix together all dry ingredients: whole wheat flour, baking powder, baking soda, salt, dry sweetener (if using).
3. In a medium bowl, whisk together apple sauce, plant milk, vanilla, vinegar, and date paste (if using).
4. Pour the well-blended wet mixture into the large bowl with dry ingredients.
5. Add chocolate chips to the bowl and mix well.
6. Spoon or scoop batter into a silicone muffin baking non-stick pan or paper muffin cups.
7. Place in oven and bake for 25 minutes. Check for doneness using the toothpick method explained above.
8. Remove from oven, allow to cool, and serve for breakfasts or a snack.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 15
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 0gCarbohydrates: 42gFiber: 3gSugar: 24.5gProtein: 4g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.