Vegan Chocolate Chip Muffins Recipe
This Vegan Chocolate Chip Muffins Recipe is simple, soft, and full of chocolate flavor. These muffins are made without eggs or dairy. Anyone can enjoy them. They are perfect for breakfast, snacks, or dessert.
Ingredients
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Salt
- Plant-based milk
- Vegetable oil or melted coconut oil
- Vanilla extract
- Apple cider vinegar
- Vegan chocolate chips
Instructions
Preheat the Oven
- Preheat your oven to 180°C or 350°F. Line a muffin tray with paper liners and set aside.
Mix Dry Ingredients
- Add flour, brown sugar, baking powder, baking soda, and salt to a large bowl. Whisk well.
Mix Wet Ingredients
- In another bowl, add plant milk, oil, vanilla extract, and vinegar. Whisk until smooth.
Combine Wet and Dry
- Pour wet ingredients into dry ingredients. Mix gently with a spatula until just combined.
Add Chocolate Chips
- Fold in vegan chocolate chips. Do not overmix the batter. Keep it slightly thick.
Fill Muffin Cups
- Divide batter evenly into muffin liners. Fill each cup about three-fourths full.
Bake the Muffins
- Bake for 20 to 22 minutes. A toothpick should come out mostly clean.
Cool Before Serving
- Remove muffins from the oven. Let them cool for ten minutes before serving.
Notes
- Use room temperature ingredients for better mixing.
- Do not overmix the batter. This keeps muffins soft.
- Add chopped walnuts for crunch and flavor.
- Use dark chocolate chips for richer taste.
- Replace oil with applesauce for lower fat muffins.
- Add cinnamon for warm flavor.
- Sprinkle chocolate chips on top before baking.