Vegan Chocolate Chip Muffins
These easy, healthy, one-bowl vegan chocolate chip muffins come together in minutes and are a perfect way to start your day!
Servings: 8
Calories: 317kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 317kcal | Carbohydrates: 48g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 258mg | Potassium: 35mg | Fiber: 1g | Sugar: 22g | Calcium: 137mg | Iron: 2mg