Vegan Chocolate Chip MuffinsThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
These vegan chocolate chip muffins are soft, moist, fluffy, and just perfectly sweet. All you need is 8 ingredients and 30 minutes to make this easy recipe. If you love a chocolate chip treat, you’ll absolutely love these vegan muffins!
If you love a sweet breakfast or afternoon pick-me-up, toss together the simple ingredients in this vegan chocolate chip muffins recipe. You’ll be glad you did!
These chocolatey muffins are classic bakery items made vegan, which makes them even more satisfying. If you’re a muffin fan but not necessarily a chocolate fan, you should try my dairy free blueberry muffins.
These fluffy vegan chocolate chip muffins are great for meal or snack prepping, so double or even triple the recipe if you have kids because these will go fast.
These are great to have on hand so you can breeze through the kitchen anytime you need breakfast or a snack and just grab a vegan chocolate muffin. They can be made gluten-free so everyone can enjoy them. Basically, these are just the perfect muffins!
👩🏽🍳 Why This Recipe Works
- Grab and go breakfast
- Eight variations included
- Simple ingredients
- Packed with sweet chocolate chips
- Can be made gluten-free
- Best vegan chocolate chip muffins ever!
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Vegan chocolate chip cookie muffins are so easy to make! All you need is 8 ingredients:
- Oat Milk: Oat milk is the plant-based milk in this recipe which makes it vegan, but you can definitely use other dairy-free milk if you want to. Soy or almond milk would work well. I don’t recommend coconut milk for this recipe as it has a distinct flavor and will change the flavor of these chocolate chip muffins without milk.
- Lemon Juice: This ingredient gives these fluffy vegan chocolate muffins a fresh and light flavor. Fresh lemon will work best but you can use bottled lemon juice as well.
- All Purpose Flour: Flour creates the structure of these muffins, so you won’t want to skip this. You can use whole wheat flour or some other kind of flour, but keep in mind that will change the flavor and consistency of these muffins.
- Sugar: White sugar gives this vegan chocolate chip muffin recipe that perfect sweetness. You can use cane sugar, brown sugar, or even coconut sugar. If you would rather skip the refined sugar, you can add agave or maple syrup in its place.
- Baking Powder: This ingredient is what gives your baked muffins their fluffy, airy texture.
- Vanilla Extract: Besides adding a rich vanilla flavor, this ingredient does a great job of enhancing the flavor of the other ingredients as well.
- Oil: Oil makes these just like bakery style chocolate chip muffins with that moist texture that is totally irresistible. I like using olive oil or melted coconut oil, but canola oil or any vegetable oil will work.
- Vegan Chocolate Chips: Be sure to grab vegan chocolate chips for this recipe. I like using dark chocolate chips, but vegan milk chocolate chips will also work. You’ll need one cup of chocolate chips, but you can modify this depending on how sweet you want these muffins to be.
Preheat Oven, Mix Dry Ingredients: Preheat the oven to 350 degrees F / 180 C. Line a 12 hole muffin tray with 10 muffin liners, set aside (this recipe makes 10 muffins, so you won’t need 2 of the muffin holes in the tray). Meanwhile, mix dry ingredients. In a large mixing bowl mix together the flour, sugar and baking powder. Stir through the chocolate chips and set aside.
Mix Oat Milk And Lemon Juice: In a small mixing bowl mix together the oat milk and lemon juice, allow to sit for 5 minutes. Add the vanilla extract and oil, whisk until well combined. Then pour the wet ingredients into the dry and stir to incorporate.
Add To Prepared Muffin Pan: Evenly divide the batter between the prepared liners.
Bake: Bake in the preheated oven on the center rack for 20-25 minutes, until the tops are lightly golden brown and an inserted skewer comes out clean.
Cool: Allow vanilla choc chip muffins to cool for 10 minutes in the tray before moving to a wire rack to cool completely.
💭 Expert Tips
- Mix your ingredients at room temperature: Set out all of your ingredients and let them come to room temperature before you begin mixing them. This helps them all come together in a smooth mixture, which will trap air and expand while baking for fluffy egg free chocolate chip muffins.
- For best results, fill the muffin cups only 3/4 of the way so that they don’t overflow when they bake.
- Measure your baking soda carefully. Too much will cause your choc chip cookie muffins to rise temporarily and then collapse, which will make them dense.
- Do not over mix the batter to ensure a fluffy muffin.
- Vegan Chocolate Chip Banana Muffins: Adding mashed banana will give this vegan chocolate chip muffin recipe even more flavor and more moisture. If you want to leave the recipe as is, you can just add sliced bananas on top in place of chocolate chips or in addition to them, after your batter is added to the muffin tin.
- Chocolate Chip Cupcakes: All you have to do is pipe your favorite icing on top of these muffins to turn them into cupcakes!
- Gluten-Free Option: Use a 1:1 baking gluten-free flour with xanthan gum (like Bob’s Red Mill) to make these chocolate chip vegan muffins gluten-free.
- Vegan Chocolate Chip Pumpkin Muffins: Add 1/2 cup canned pumpkin and 1 1/2 teaspoons pumpkin pie spice to your batter.
- Vegan Chocolate Zucchini Muffins: Reduce your flour measurement to 1 1/2 cups, add 1/2 cup of cocoa powder, and 1 cup of lightly packed grated zucchini, drained of excess water, to your muffin batter.
- Vegan Double Chocolate Muffins: Make these double chocolate by adding both cocoa powder and chocolate chips. Reduce your flour measurement to 1 1/2 cups and add 1/2 cup of cocoa powder. Feel free to also add a drizzle of chocolate sauce or vegan nutella on top for more chocolatey flavor!
- Vegan Oatmeal Chocolate Chips Muffins: Swap out your flour for whole oats to make these dairy-free chocolate chip muffins flour free as well.
- Healthy Chocolate Chip Muffins: Make this recipe healthier by cutting the amount of sugar to 1/2 cup, and using half the amount of chocolate chips. You can also use whole wheat pastry flour instead of all purpose flour for more fiber and whole grains.
There are three secrets to making moist muffins:
1) Using moist ingredients like oil, bananas, and apple sauce are all used in different recipes to keep muffins moist.
2) Don’t overmix the batter — this will cause your vanilla chocolate chip muffins to dry out.
3) Don’t overcook your muffins. Remove them from the oven as soon as a skewer inserted into the center comes out clean. Also, only let them cool in the muffin try for about 10 minutes once you have removed them from the oven, and then remove them from the muffin tin and transfer them away from heat. Leaving them to cool completely in a hot muffin tin will continue to cook them and dry them out.
Not all chocolate chips are vegan. Many contain dry milk powder. You’ll need to make sure you choose vegan chocolate chips at the grocery store to make these easy vegan chocolate chip muffins.
Vegan chocolate chip muffins have many of the same elements as traditional chocolate chip muffins, they just use substitutions for the ingredients that are not vegan-friendly.
Vegans do not consume any animal products. So plant-based milk, plant oils, and other vegan products are used in place of dairy products.
You don’t necessarily need eggs to make muffins, and these vanilla vegan muffins with chocolate chips don’t require eggs. But if you want to use a substitute and make eggless chocolate chip muffins for your vegan diet, you can use flax seeds.
Flax eggs are just ground flax seeds mixed with water that creates that same gooey consistency of eggs and will make nice and fluffy chocolate chip muffins without eggs.
Store leftover muffins in an airtight container in a cool dry place for a few days. They will last up to a week if you refrigerate them (you’ll just have to warm them slightly in the toaster oven or microwave before serving).
🍲 More Tasty Muffin Recipes!
- Gluten-Free Banana Chocolate Chip Muffins
- Blueberry Sourdough Muffins
- Pistachio Muffins
- Birthday Cake Muffins
- Peanut Butter Muffins
- Spinach Banana Muffins
- Vegan Banana Bread
- Healthy Bran Muffins With Molasses
Love this vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
Vegan Chocolate Chip Muffins
- Preheat the oven to 350 degrees F / 180 C. Line a 12 hole muffin tray with 10 muffin liners, set aside (this recipe makes 10 muffins, so you won't need 2 of the muffin spots in the tray).
- In a small mixing bowl mix together the oat milk and lemon juice, allow to sit for 5 minutes.
- In a separate bowl mix together the flour, sugar and baking powder. Stir through the chocolate chips and set aside.
- Add to the oat milk mixture the vanilla extract and oil, whisk until well combined.
- Pour the wet ingredients into the dry and stir to incorporate.
- Evenly divide the batter between the prepared liners.
- Bake in the preheated oven for 20-25 minutes or until an inserted skewer comes out clean.
- Allow muffins to cool for 10 minutes in the tray before turning out on a cooling rack to cool completely.
- Muffins can be stored in an airtight container in a cool dry place for up to 3 days.
- Cooked muffins can be frozen for up to 2 months.
- Do not over mix the batter to ensure a fluffy muffin.
- Fill muffin liners ¾ of the way up, over filling will result in muffins overflowing the liners.
- If you prefer muffins to be a little less sweet you can reduce the sugar to 1/2 cup, and reduce the chocolate chips down to 3/4, 2/3, or 1/2 cup. Nutrition information calculated using 1/2 cup sugar and 2/3 cup chocolate chips.