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Vegan Chocolate Chip Muffins

Irresistibly Soft Vegan Chocolate Chip Muffins to Savor

These Vegan Chocolate Chip Muffins are a delightful treat, perfect for breakfast or snacks, embodying the joy of plant-based baking.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 180

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or gluten-free blend
  • 1 cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder ensure freshness
  • ½ teaspoon salt table salt or Himalayan salt
  • 1 tablespoon flaxseed meal for flax egg
  • 2.5 tablespoons water for flax egg
  • 1 cup non-dairy milk oat or cashew milk preferred
  • cup canola oil or melted coconut oil
  • 1 cup vegan chocolate chips or chocolate chunks

Equipment

  • Muffin Tin
  • Mixing bowls
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or greasing.
  2. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until homogeneous.
  3. Prepare the flax egg by mixing flaxseed meal and water; let sit for about 5 minutes until thick.
  4. Whisk together non-dairy milk and oil, then add the flax egg and mix until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  6. Fold in the vegan chocolate chips evenly throughout the batter.
  7. Divide the batter among muffin cups, filling each about ¾ full, and bake for 20 minutes.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 2mgIron: 8mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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