Vegan Chocolate Chip Muffins
Vegan Chocolate Chip Muffins are soft, fluffy, and loaded with sweet chocolate. These bakery-style muffins are easy to make and ready in just 30 minutes!
Vegan Chocolate Chip Muffins
Muffins are my food love language.
These cinnamon pancake mix muffins and those raspberry white chocolate chip muffins are just a few of my favorites. I love how easy it is to customize the batter and toppings to make the perfect treat.
If you’ve been hanging around here long enough, you might remember these banana chocolate chip muffins. I make these quite often, as they are simple and freezer-friendly.
But this time, I took it a step further and made these vegan muffins. Similar to the other version, but with no dairy (or banana) involved.
If you or someone you know is sensitive to dairy, these chocolate chip vegan muffins will hit the spot. You’ll never know this is dairy-free, I promise! These chocolate vegan muffins are also made without eggs. And again, you’ll never know the difference.
These fluffy vegan muffins have that bakery-style dome (more on how to achieve that below) and are incredibly soft and moist. You can even make these chocolate chip muffins gluten free, too.
And best of all, those picky kiddos (and husbands) will love these muffins. Who can resist chocolatey, soft, flavorful muffins? These babies make a delicious breakfast, afternoon snack, or quick dessert. Plus, they’re freezer-friendly, too. With simple ingredients, these eggless chocolate chip muffins will be a favorite all year long.
Ingredients in The Best Vegan Chocolate Chip Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Dairy-free milk (oat, soy, or unsweetened almond milk work well)
- Coconut oil
- Granulated and light brown sugar
- Vegan chocolate chips
How to Make Chocolate Chip Vegan Muffins:
Preheat oven to 425°F. Line a muffin tin with paper liners or grease with cooking spray. Set aside.
In a medium bowl, whisk flour, baking powder, salt, and cinnamon. Set aside.
In a large bowl, add dairy-free milk, melted coconut oil, sugars, and vanilla. Stir well to combine. Slowly add dry ingredients into wet ingredients, stirring until just combined. Stir in chocolate chips.
Spoon muffin batter into each muffin cup, filling about ¾ full. Bake at 425°F for 5 minutes, then without opening the oven door, lower oven temperature to 350°F and bake for 15-17 minutes, or until tops are slightly golden brown and toothpick inserted into center of muffin comes out mostly clean. Let cool in pan for 10 minutes, then remove to a wire rack to cool completely.
Do You Need to Use Oat Milk?
Absolutely not! I’ve made these muffins with almond milk and they were just as tasty! Soy milk or cashew milk would be another option, too.
Do You Need Eggs in Muffins?
Nope! While eggs work as a binder in many muffin recipes, they are not needed in this recipe. You will never know that no eggs were used, trust me!
What Chocolate Chips are Vegan?
I used Enjoy Life chocolate chips, but Hu Kitchen is also vegan.
Can I Make these Vegan Muffins Gluten Free?
Yes! If doing so, I would use a 1:1 ratio of gluten-free flour.
What are Bakery-Style Muffins?
Bakery style muffins typically have that tall, domed top that is slightly larger than a regular muffin. The secret to achieving this type of muffin is with your oven temperature. Start by baking the muffins at 425°F for 5 minutes. Then, without opening the oven door, lower the temperature to 350°F and bake until muffins are done.
Pro Tip: I like to use a silicone muffin pan for healthy vegan chocolate chip muffins. This muffin pan does not require liners and will pop out when ready to eat.
How to Store These Easy Vegan Chocolate Chip Muffins:
These muffins will last in an airtight container at room temperature for up to four days. Alternatively, you can store these in the refrigerator for up to one week.
Freezing these Muffins:
Store muffins in a freezer-safe container for up to three months.
Tips for Making the Best Soft and Moist Muffins:
- Be sure to measure the flour accurately. Too much or too little flour will affect the texture of these muffins.
- Don’t overmix the batter! This will result in a dense batter, and we want those soft, fluffy muffins.
- To help achieve that tall muffin form, fill the muffin cups ¾ full.
Looking for More Muffin Recipes? I’ve Got You Covered!
- Strawberry Banana Muffins
- Apple Streusel Muffins
- Pumpkin Apple Muffins
- Lemon Poppy Seed Muffins
- Pumpkin Blueberry Muffins
- Peanut Butter Chocolate Chip Muffins
Vegan Chocolate Chip Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup dairy-free milk , (I used oat milk)
- ⅓ cup melted coconut oil
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 1 cup semi-sweet chocolate chips
- Preheat oven to 425°F. Line a muffin tin with paper liners or grease with cooking spray. Set aside.
- In a medium bowl, whisk flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, add dairy-free milk, melted coconut oil, sugars, and vanilla. Stir well to combine. Slowly add flour mixture to wet mixture, stirring until just combined. Stir in chocolate chips.
- Spoon batter into each muffin cup, filling about ¾ full. Bake at 425°F for 5 minuutes, then without opening the oven door, lower oven temperature to 350°F and bake for 15-17 minutes, or until tops are slightly golden brown and toothpick inserted into center of muffin comes out mostly clean. Let cool in pan for 10 minutes, then remove to a wire rack to cool completely. **This oven trick will help achieve those dome-style bakery muffins**
- Muffins will keep in an airtight container at room temperature for up to four days.
- Muffins are not overly sweet. If needed, add 1-2 tablespoons of additional sugar or honey to sweeten batter.
- See my tips and tricks for making these Vegan Chocolate Chip Muffins above the recipe box.