Vegan Chocolate Chip Muffins
These vegan chocolate chip muffins are soft, fluffy, and packed with rich chocolate flavor—all without dairy or eggs. Made with simple plant-based ingredients, this easy muffin recipe is perfect for breakfast, snacks, or dessert.
Ingredients
- 1½ cups all-purpose flour
- ¾ cup dairy-free chocolate chips
- ⅓ cup sugar or coconut sugar
- ¼ cup maple syrup
- ½ cup plant-based milk almond, oat, or soy
- ⅓ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ½ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tin.
- In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix plant milk, oil, maple syrup, and vanilla.
- Pour wet ingredients into dry ingredients and stir gently until combined.
- Fold in chocolate chips.
- Divide batter evenly into muffin cups.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Let cool before serving.
Notes
- Do not overmix to keep muffins fluffy.
- Measure flour carefully to avoid dryness.
- Adjust sweetness to taste.
- Let muffins cool slightly before removing from pan.