These easy, healthy, one-bowl vegan chocolate chip muffins come together in minutes and are a perfect way to start your day!
Chocolate chip muffins are always a great breakfast idea, and good comfort food. Baking a "healthier" batch is a plus, and these vegan chocolate chip muffins taste just as amazing as their non-vegan counterparts. This is my third recipe (after vegan strawberry muffins and vegan blueberry lemon muffins) from my "veganized muffin" collection.
This vegan muffin recipe is so simple; the batter comes together in one-bowl in under 10 minutes and all you need to do then is pop them in the oven for 20 minutes. The result is bakery-style delicious soft and chocolatey centered vegan chocolate chip muffins that will become your perfect go-to breakfast or snack! Best of all, this vegan muffins require just 8 basic pantry ingredients that you probably have right now!
Why You'll Love These Vegan Chocolate Chip Muffins
- They make are perfect for breakfast, dessert, or for snacking at any time of day.
- They're simple to make, only requiring one bowl and 8 ingredients, with no chilling required!
- They're super quick; the batter comes together in under 10 minutes, and require just 20 minutes of oven time.
- They're completely vegan, making these muffins a healthy alternative to other baked goods containing animal-fats and products.
- They're great to make ahead and keep well for up to 5 days!
Ingredients and Variations
Flour - All-purpose or cake flour. For best results, weigh your ingredients using a digital kitchen scale for accuracy.
Baking Powder - Leavening Agent.
Salt and Vanilla Extract - Flavor enhancers.
Vegetable Oil - Use a neutral flavored oil such as canola oil.
Milk - Use your favourite plant-based milk such as unsweetened almond milk, soy milk, or oat milk.
Sugar - You can use light brown cane sugar or granulated sugar, whichever you prefer. For this recipe, I used granulated sugar. I reduced the amount of sugar in this recipe to ¾ cup. You can also add a whole cup (200g) for added sweetness, but I personally find that ¾ cup is more than enough.
Chocolate Chips - Use your favourite vegan dark chocolate chips.
How To Make Vegan Chocolate Chip Muffins
- Sift and mix the dry ingredients (flour, baking powder, and salt) and set aside.
- Mix the sugar and oil in a large bowl (you can use a stand mixer or a handheld mixer).
- Add vanilla extract and milk, and mix.
- Add the dry ingredients and mix until just combined (do not overmix).
- Fold in chocolate chips using a spatula.
- Pour batter into oiled muffin pan or silicone or paper muffin cups. Fill almost all the way to the top for a large muffin or ¾ full for a smaller muffin.
- Top with a few extra chocolate chips if desired.
- Bake (in a preheated oven) at 220°C (428F) for 7-8 minutes, then decrease the oven temperature to 175°C (350F) without opening the oven and bake for another 12-15 minutes until a skewer inserted in the the center comes out clean and muffin tops are slightly golden brown.
- Allow to cool in muffin pan for at least 10 minutes, then transfer to a wire rack to cool completely.
How Long Do These Vegan Muffins Keep For? Can They Be Made Ahead?
You can store these vegan chocolate chip muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours.
Can I Prepare The Batter In Advance?
Yes! You can also make the batter in advance and store it in an airtight container in the refrigerator for up to 1 day, and then bring it out to room temperature whilst preheating your oven.
Why Are My Muffins Falling Apart?
Make sure to weigh your ingredients using digital kitchen scales for accuracy.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
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Vegan Chocolate Chip Muffins
- 250 g flour all-purpose or cake (2 cups)
- 2½ tsp. baking powder
- ¼ tsp. salt
- 80 mL vegetable oil such as canola oil (⅓ cup)
- 150 g granulated sugar (¾ cup)
- 1 tsp. vanilla extract
- 195 mL unsweetened almond milk (¾ cup + 1 tbsp)
- 60 g vegan chocolate chips + extra for topping (approx. ⅓ cup)
- Preheat the oven to 220°C (428F) and lightly grease or line a muffin tin with muffin liners.
- Sift and mix flour, baking powder and salt in a medium-sized bowl and set aside.
- Place oil and sugar in a large mixing bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined (around 1 min). You can also use a handheld mixer.
- Add vanilla and mix until combined. Add milk and mix for another 30 seconds.
- Slowly add dry ingredients and mix on low speed until just combined. Do not overmix.
- Fold in chocolate chips using a spatula.
- Divide muffin batter between muffin liners, filling almost all the way to the top (for a large muffin) or ¾ full (for a smaller muffin). Top with a few extra chocolate chips as desired.
- Bake at 220°C (428F) for 7-8 minutes. Without opening the oven, decrease temperature to 175°C (350F) and bake for another 12-15 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in muffin pan for 10-15 minutes, then transfer to wire rack to cool completely.