Easy Vegan Chocolate Chip Muffins

Name: Easy Vegan Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp flaxseed meal; 6 tbsp water; 2 cups all-purpose flour (or bread flour); 1/2 cup coconut sugar; 2 tsp baking powder; 1/2 tsp salt; 2/3 cup almond milk; 1/2 cup extra virgin olive oil; 2 tsp vanilla extract; 1 1/2 cups vegan chocolate chips

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These Vegan Chocolate Chip Muffins are made with almond milk, coconut sugar, flax eggs and olive oil. This chocolate chip muffin recipe is a healthier way to enjoy this classic baked treat!

vegan chocolate chip muffin on a serving plate

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Ingredients
Instructions
Helpful Recipe Facts and Tips
Recipe
Recipe Reviews

These easy vegan chocolate chip muffins are just as delicious as traditional muffins, and I think you'll love them just the same. We love making healthier versions of our favorite traditional muffin recipes, like we did with our easy vegan apple muffins. They are a perfect treat for little ones and adults alike. This is one of our favorite vegan muffin recipes, and we think you'll also love our almond butter banana muffins, peanut butter muffins, and pumpkin muffins too.

This twist on classic chocolate chips muffins uses simple ingredients and is made in one bowl with a few easy steps. Instead of white sugar or brown sugar, I use coconut sugar. Rather than mixing the batter with melted butter I use extra virgin olive oil. Dairy milk is replaced with almond milk, and the eggs are replaced with flax eggs. And as long as you use dairy-free chocolate chips (semi-sweet and dark chocolate chips usually are), you've got a perfect vegan chocolate chip muffin recipe.

Ingredients

You'll need basic ingredients for baking, plus some easy swaps that make the best vegan chocolate chip muffins:

All-purpose flour: bread flour can also be used.
Coconut sugar: unrefined and organic preferred.
Extra virgin olive oil: or other oil such as vegetable oil, canola oil or coconut oil.
Almond milk: unsweetened plain almond milk or unsweetened vanilla almond milk are my favorites. You can also use oat milk, soy milk, cashew milk or other non-dairy milk. You can also use vegan buttermilk.
Ground flaxseed: this is combined with water to make flax eggs.
Vanilla extract: did you know you can make vanilla extract at home in your Instant Pot?
Semi-sweet chocolate chips: these are usually dairy-free and vegan, but always double check your brand to make sure. Here is a brand that makes dairy-free chocolate chips. Feel free to use dairy-free milk chocolate chips or dark chocolate chips if you'd like.
Baking powder and salt

Not only do these vegan muffins use coconut sugar, they use about half the sugar as traditional muffin recipes do. Because of the sweetness the chocolate chips add, you can safely reduce the sugar without worrying that they'll taste bland. This recipe also uses unsweetened almond milk instead of the sweetened variety.

Instructions

It's super easy to make dairy-free chocolate chip muffins. I make them in one bowl using a whisk for less mess and less cleaning.

STEP 1: Start by making the flax eggs. Combine 6 tablespoons of water with 3 tablespoons of ground flaxseed and chill in the fridge for 10 minutes. Meanwhile, preheat your oven to 375 degrees Fahrenheit and spray a 12 cup muffin pan with olive oil or line with muffin liners. While the oven's heating, combine the all-purpose flour, coconut sugar, baking powder, and salt in a large mixing bowl.

STEP 2: Make a hole in the center of the dry ingredients and add the flax eggs, almond milk, olive oil and vanilla extract. Mix the wet ingredients into the dry ingredients for about 30 seconds, until everything is just combined. *Be careful to never over mix muffins! If you do, you may get tough, uneven, or peaked-top muffins.

STEP 3: Fold in the dairy-free chocolate chips.

STEP 4: Pour the muffin batter into the muffin cups and bake for 20 minutes, until the top of the muffins begins to turn golden brown. Don't be afraid to fill the muffin cups to the top! You'll get nice and tall muffin tops that look like bakery-style muffins!

Before removing from the oven, check for doneness by inserting a toothpick into the center of a muffin. If it comes out dry, the muffins are done. If it comes out with wet batter on it, continue to cook in 2 minute increments until cooked through. Let cool for 10 minutes before removing from the muffin tin.

Helpful Recipe Facts and Tips

Is This Recipe Vegan?

Yes! This recipe does not use any animal or animal by products, making it entirely safe for vegans to consume.

Can I Use Another Plant-Based Milk?

Sure! You are not restricted to almond milk in order to keep these muffins dairy free. Oat milk, soy milk, coconut milk, hemp milk and cashew milk all work well in this recipe.

Can You Make Muffins Without Using Eggs?

Yes, you can make muffins without using eggs by using "flax eggs". Simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg needed and let chill for 10 minutes. Flax eggs work the same way as regular eggs do when baking- they add moisture and structure.

Are Dairy-Free Chocolate Chip Muffins Healthy?

This depends on your definition of healthy. One standard size muffin has around 300 calories, 36 grams of carbohydrates, 17 grams of fat, and 4 grams of protein. Remember that they are still chocolate-filled muffins and are not sugar free.

How To Store Muffins

Muffins can be kept in an airtight container at room temperature for up to 3 days. They are freezer-friendly for up to 6 months when stored in a freezer safe plastic bag. Defrost in the fridge overnight or on the countertop a few hours before enjoying.

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Recipe

vegan chocolate chip muffin on a serving board

Easy Vegan Chocolate Chip Muffins

These Vegan Chocolate Chip Muffins are made with almond milk, coconut sugar, flax eggs and olive oil. This chocolate chip muffin recipe is a healthier way to enjoy this classic baked treat!

4.82 from 11 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Dessert, Snack

Cuisine American

Servings

Calories 317 kcal

Equipment

Ingredients

2 tablespoon flaxseed meal
6 tablespoon water
2 cups all-purpose flour, or bread flour
½ cup coconut sugar
2 teaspoon baking powder
½ teaspoon salt
⅔ cup almond milk
½ cup extra virgin olive oil
2 teaspoon vanilla extract
1 ½ cups vegan chocolate chips

Instructions

In a small bowl combine the flaxseed meal with the water and stir to combine. Let sit for 5 minutes to make a flax egg.
In a large mixing bowl, combine the all-purpose flour, coconut sugar, baking powder, and salt.
Make a hole in the center of the dry ingredients and add the flax eggs, almond milk, olive oil and vanilla extract. Mix the wet ingredients into the dry ingredients for about 30 seconds, until everything is just combined.
Fold in the vegan chocolate chips using a spatula.
Pour batter into a 12 cup muffin pan lined with non-stick muffin liners. Bake in an oven preheated to 375℉ for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove muffin pan from oven and let muffins cool in the pan for 5 minutes. Then transfer to a cooling rack to continue cooling.

Notes

Storing: keep at room temperature in an airtight container for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.

Nutrition

Serving: 3ozCalories: 317kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 187mgPotassium: 33mgFiber: 2gSugar: 18gVitamin C: 0.01mgCalcium: 92mgIron: 3mg

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