These vegan chocolate chip muffins are not only dairy-free, but egg-free as well. They are super simple to make and easy to find ingredients. This makes a delicious snack and healthy breakfast
I love muffins because they are easy to make and make a good breakfast option. They can be filled with fruits or nuts or chocolate (my favorite). They can be made ahead of time and eaten on the go.
These vegan muffins are dairy-free and egg free. It uses non-dairy milk and a mixture of baking powder and baking soda to give it a lighter texture. The chocolate chips are also dairy-free, plus are dark chocolate. But you can fill it with other things, such as blueberry, poppy seeds, macadamia nuts, or dried cranberries.
These are so quick to make and a healthy way to snack.
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Ingredients
- All-purpose flour. If you want to make it healthier, you can do half all-purpose and half whole what flour. This will make it denser, but give you an extra fiber boost.
- Baking powder and baking soda. These will be the “egg” replacer for this recipe. These will react with the water and create air bubbles to make the muffins rise.
- Sugar. I use cane sugar, but you can use any granulated sugar. If you wish to use a liquid sugar (maple syrup or agave), reduce the water content by 2 to 4 tbsps.
- Oil. I used coconut oil but use any neutral-flavored oil. You will use this inside the muffins and coat the muffin tins. If making this oil-free, then omit the oil and use cupcake liners to make sure the batter doesn’t stick the tin.
- Vanilla extract
- Dairy-free chocolate chips. I used the Enjoy Life Semi-sweet mini chocolate chips.
Tips for Vegan Chocolate Chip Muffins
Remember to preheat your oven before hand. Once you mix everything together, the baking powder and baking soda will react with the liquid. They create air bubbles and if you wait too long, they can deflate. For best results, mix until just combined, fill, and bake.
Don’t overmix the batter. Mixing too much will activate the gluten, which will make a denser and chewier muffin.
Don’t overfill the muffin tins. Fill only 3/4 of the way. It will expand in the oven and you don’t want it to overflow too much.
Once they are baked, these are best enjoyed fresh. But if there is leftovers, let cool and store in an airtight container for about 1 week.
Want More?
Try Out Similar recipes below:
Easiest Dairy-free Chocolate Chip Muffins
Equipment
- Muffin Tin
Materials
- 240 g (1 cup) non-dairy milk or water
- 240 g (2 cups) all-purpose flour
- 1/4 tsp baking soda
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 150 g (3/4 cup) sugar
- 108 g (1/2 cup) neutral flavored oil
- 1 tsp vanilla extract
- 170 g (1 cup) dairy-free chocolate chips
Instructions
- Preheat oven to 375 degrees
- Put the dry ingredients in a large bowl and create a well in the middle. Add the wet ingredients. MIx until there is no more dry bits.
- Add the chocolate chips and fold it into the batter.
- Lightly spray a mufffin tin with oil. Fill each tin about 3/4 of a way full.
- Bake for 20-25 minutes or until the muffins are lightly browned. Enjoy!
If you tried this recipe, let me know in the comments below. I love having these muffins in the morning with a cup of soymilk. It is absolute heaven if you heat it up in the toaster oven for a couple of minutes. If you tried this recipe, let me know in the comments below. I would love to hear from you!