Vegan Chocolate Chip Muffins
When I want a fully plant-based snack or breakfast that doubles as a treat and comes together in just 30 minutes, I make these vegan chocolate chip muffins. I use oat milk, vegan chocolate chips, and vanilla extract for a soft, fluffy confection that tastes like a bakery classic.
Servings: 10 muffins
Calories: 254kcal
Ingredients
- 1 cup Oat Milk
- 1 tbsp Lemon Juice
- 2 cups All Purpose Flour
- ¾ cup Sugar
- 2 tsp Baking Powder
- 1 tsp Vanilla Extract
- ¼ cup Oil
- 1 cup Vegan Chocolate Chips
Instructions
- 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.
Notes
- My #1 Secret Tip for this vegan chocolate chip muffin recipe is to stop mixing the batter as soon as I no longer see dry flour. Overmixing the batter develops too much gluten, which can make the muffins dense with large holes instead of soft and fluffy. I always switch to a spatula during this stage.
- Measure flour exactly: I spoon flour into my measuring cup and level it to avoid adding too much, which can make the muffins dry.
- Rest the oat milk batter: After I have mixed the oat milk with the lemon juice, I let it sit for a full 5 minutes so it curdles and thickens slightly, which improves the rise.
- Fill liners correctly: I fill each muffin liner about 3/4 full, which gives the muffins enough space to rise without spilling over.
- Check doneness: I insert a skewer into the center of a muffin and make sure there is no wet batter before removing from the oven.
- Allow to cool: I remove the muffins from the tray and allow them to cool on a wire rack, ensuring that there is no residual heat to overcook them.
Nutrition
Serving: 1muffin | Calories: 254kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 13mg | Potassium: 122mg | Fiber: 2g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg