1 bowl, 9 ingredients, the best easy vegan chocolate chip muffin recipe is here! These are the muffins Soft, fluffy, sweet, loaded with chocolate chipsAnd so delicious no one will know they are vegetarian!
When I first bit into these vegan muffins I knew I had made the perfect easy vegan chocolate chip muffins! They taste like childhood to me. Kids will go crazy for these muffins! They’re great out of the oven still warm, but they’ll keep fresh for several days at room temperature, or you can refrigerate them in an air-tight container. But trust me when I say, I doubt they will last long. Perfect for breakfast or snacks on the go, these muffins have a way of disappearing fast!
Common Questions:
How to make chocolate chip muffins without eggs? The key is to add lemon juice or apple cider vinegar to the batter. The acid in the lemon juice or vinegar will make the muffins rise and get super fluffy! And don’t worry, you can’t taste it. (I don’t recommend using white vinegar which is strong and you can taste it).
Are eggs necessary in muffins? Absolutely not! You don’t need eggs just for the rise or binding (you can sub other vegan-friendly ingredients for that), but I’ve never heard anyone say they want more “eggs” in a muffin. You don’t need eggs to make muffins!
What’s in a Vegan Chocolate Muffin? My recipe only calls for 9 ingredients that you probably already have in your kitchen! All-purpose flour, white sugar, baking powder, salt, any type of plant-based milk (such as almond milk, soy milk, or oat milk), a light oil (such as canola oil or vegetable oil), lemon juice, or apple cider. Vinegar, vanilla extract and of course chocolate chips! Make sure you buy vegan chocolate chips that are sometimes labeled, but you can often accidentally find vegan dark chocolate chips by checking the ingredients.
How many calories are in a vegan chocolate chip muffin? 271 calories per muffin, and the recipe makes 12 muffins.
How to Make Easy Vegan Chocolate Chip Muffins:
The instructions are super easy to make these muffins! Just preheat your oven to 400F (200C). Lightly grease 12 wells of a muffin tray or pan with muffin liners. Line large bakery-style muffins for 8 -9 wells.
There is no need to separate the dry ingredients and the wet ingredients in this recipe, it can all be made in one bowl!
Whisk together the flour, sugar, baking powder and salt in a large mixing bowl. Pour in the dairy-free milk, oil, lemon juice or apple cider vinegar, and vanilla and stir gently to combine. Do not over mix, the lumps are completely cool. Overmixing can cause the muffins to not rise properly. Finally, add the chocolate chips and fold in gently.
Divide the batter evenly between the prepared muffin tins. Hot tip: Use an ice cream scoop to help divide the batter evenly.
Bake on the middle rack for 20 to 25 minutes until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan. Store at room temperature for 3 – 4 days or freeze in an air-tight container.
These easy vegan chocolate chip muffins are…
- Sweet, chocolatey and fluffy
- Kids love them
- Super easy to make
More delicious vegan muffin recipes:
Vegan Double Chocolate Muffins
Easy Vegan Carrot Muffins
Vegan Berry Crumb Muffins
Vegan Banana Nut Muffins
Looking for another chocolate chip recipe? Try my famous vegan chocolate chip cookies!
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull
Easy Vegan Chocolate Chip Muffins
The 1 bowl, 9 ingredient, best easy vegan chocolate chip muffin recipe is here! These muffins are soft, fluffy, sweet, loaded with chocolate chips and so delicious no one will know they’re vegan!
Serving: 12 Muffins or 9 large muffins
Calories: 271kcal
material
- 1 ½ the cup All-purpose flour
- ¾ the cup white sugar
- 2 teaspoon Baking powder
- ½ teaspoon salt
- ¾ the cup Plant-based milk (such as soy or oats)
- ½ the cup light oil (eg canola or vegetables)
- 1 table spoon Lemon juice or apple cider vinegar (makes the muffins fluffier, you won’t taste it)
- 1 table spoon Vanilla extract
- 1 the cup Vegan Chocolate Chips
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instructions
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Preheat your oven to 400F (200C). Lightly grease 12 wells of a muffin pan or pan with paper liners. Line large muffins for 8 -9 wells.
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Whisk together the flour, sugar, baking powder and salt in a large bowl. Pour in the plant-based milk, oil, lemon juice or apple cider vinegar, and vanilla and stir gently to combine. Do not over mix, the lumps are completely cool. Overmixing can cause the muffins to not rise properly. Finally add the chocolate chips and fold in gently.
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Divide the batter evenly between the prepared muffin tins. Bake for 20 to 25 minutes until top is lightly golden and a toothpick inserted in the center comes out clean. (If you are making 8 – 9 large muffins, they may take an extra minute or two). Let cool in the pan. Store at room temperature for 3 – 4 days or freeze in an air-tight container.
nutrition
Worship: 1Muffins (recipe makes 12 muffins) | Calories: 271kcal | Sugars: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fats: 5g | Monounsaturated fats: 2g | Trans fats: 1g | Sodium: 105mg | Potassium: 108mg | Fiber: 2g | Sugar: 20g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg