Vegan Chocolate Chip Muffins
User Reviews
5.0
12 reviews
Excellent
Vegan Chocolate Chip Muffins
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These super easy, bakery-style chocolate chip muffins come together really quickly using everyday ingredients. They’re tall, fluffy muffins packed with decadent chocolate chips!
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Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup non-dairy milk such as oat milk, almond milk, coconut milk or soy milk
- 2 tablespoons Non-Dairy yogurt or use applesauce
- 1 teaspoon apple cider vinegar or white vinegar
- 1/3 cup sugar
- 1/4 cup oil ( neutral oil such as organic safflower or sunflower)
- 1 teaspoon vanilla extract
- a couple of drops almond extract
- 3/4 cup vegan chocolate chips, I like to use a mix of mini and regular-size chocolate chips
Instructions
- Preheat the oven to 400° F (205° C).
- In a medium bowl, add all of the dry ingredients and mix really well.
- In a large bowl, add all the wet ingredients and then mix really well until the sugar dissolves completely.
- Pour the wet ingredients into the dry ingredients, and mix to make a slightly stiff batter. If the batter is too stiff, you can mix in 1 to 2 teaspoons of non-dairy milk. Do not over-mix this batter.
- Fold in 1/2 cup of the chocolate chips, then if you like more chocolate chips in the batter, fold in extra 1 to 2 tablespoons of chocolate chips. Use a spatula or a cookie scoop to scoop the batter into a lined muffin pan, filling it up to about 3/4 of the of the way. Top each muffin generously with the remaining chocolate chips.
- Bake for 12 minutes. Reduce the heat of the oven to 375° F (190° C), and bake for 5 more minutes. Then, check if the muffins are done by inserting a toothpick in the middle. If they are done, remove from the oven, otherwise let them bake for another 2 to 3 minutes.
- Remove the muffin pan from the oven, and let them sit for 2 minutes. Then remove the muffins from the muffin pan. Don’t let them sit in the pan for too long as they will get wet at the bottom because of the moisture.
- Let the chocolate chip muffins cool for another 10 minutes, then peel off the liners and serve.
Notes
- These chocolate chip muffins are soy-free and nut-free as long as your non-dairy milk, yogurt, and chocolate chips are soy-free and nut-free.
- To make these oil-free: 3 tbsp applesauce. (Do not sub non dairy yogurt). Top the muffins with more chocolate chips to reduce the drying out from the exposed top batter.
- To make them gluten-free, mix together 1 cup almond flour, 1 cup oat flour, and 1/2 cup of potato starch until well combined. Use two cups of this mixture. For the liquid, use 2/3 cup of non-dairy milk and 1/3 cup club soda instead of the one cup of non-dairy milk. If the batter is too thin, then add in another 1 to 2 tablespoons of the flour mixture, and then fold in your chocolate chips, pour into the muffin tin, and bake at 350° F (177° C) for 20 to 22 minutes.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Sodium
156mg
(7%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
25IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 156mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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