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    Home / Breakfast and Brunch Recipes / Vegan Chocolate Chip Muffins

    Oct 12, 2021 · Last Updated: Oct 12, 2021

    Vegan Chocolate Chip Muffins

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    With these vegan chocolate chip muffins, you don't need eggs or dairy to make a muffin that's wonderfully soft and tastes delicious. All you need is one bowl and a handful of simple ingredients for this vegan muffin recipe.

    Vegan Chocolate Chip Muffins - stack on plate | The Worktop

    Your family and friends will never guess these muffins are egg-free and dairy-free! 

    This vegan chocolate chip muffin recipe will give you a delicious muffin with a delicate crumb. It's true. You don’t need eggs or dairy to make pillowy-soft, bakery style muffins. 

    Made with one bowl and just a handful of basic ingredients, see how you can create a vegan breakfast muffin that your family and friends are going to love! 

    Best Vegan Chocolate Chip Muffins - broken to show moist and fluffy texture | The Worktop

    I make a lot of vegan muffins 

    As my son is allergic to both dairy and eggs, I’m frequently whipping up a batch of vegan muffins. 

    And even if he didn’t have these allergies, there are other kids at his school who do. So it’s nice to have an option that anyone with a dairy or egg allergy can enjoy.

    If you’re vegan or have food allergies, you’ll want to know that these aren’t the only vegan-friendly muffins on this site. 

    These chocolate chip vegan muffins are based on my vegan cinnamon muffins. Made with oats and brown sugar, they’re always a hit with my family! 

    I've also shared these vegan blueberry muffins, which are made with applesauce and spelt flour. 

    Vegan chocolate chip muffins aren’t overly sweet

    Unlike store-bought muffins, this vegan chocolate chip muffin recipe isn’t overly sweet. Especially if you use dark or semi-sweet chocolate chips. 

    To keep these muffins vegan, make sure to use dairy-free chocolate chips!

    Chocolate Chip Muffins Vegan - Stack of homemade muffins on a plate | The Worktop

    Ingredients you’ll need to make this vegan chocolate chip muffin recipe

    These vegan chocolate chip muffins are made with just a handful of basic ingredients, including: 

    • Ground flaxseeds
    • All purpose flour 
    • Granulated sugar 
    • Baking powder and soda
    • Salt
    • Milk alternative (I usually use oat milk)
    • Sunflower oil 
    • Vinegar
    • Vegan chocolate chips 

    Possible substitutions 

    While the ingredients above are the ones I use, you can substitute some of them with other options. 

    • Milk alternative: I like using oat milk as it has a subtle sweetness that’s perfect in muffins. But almond milk or any other milk alternative you have on hand will work.  
    • Sunflower oil: option to use melted coconut oil instead.
    • Flour: to add a little fiber, you can replace half of the all-purpose flour with whole wheat or spelt flour.
    • Chocolate chips: I used dark chocolate or semi-sweet. 

    Don’t leave out the vinegar! 

    It may sound odd to add vinegar to a vegan chocolate chip recipe, but the acidity is key for getting the taste and texture of these muffins just right.  

    Combing vinegar with the milk alternative essentially makes a vegan buttermilk, which helps give these muffins the perfect rise.

    Flax seeds replace the egg in this vegan muffin recipe 

    Eggs are usually an important ingredient in muffins as they help to bind everything together and give muffins a fluffy texture. 

    Flax seeds are a great vegan alternative, because when mixed with water, they form a goopy, gel-like mixture. 

    While you can read more about the science behind baking with flax seeds, what’s important to know is that adding a “flax egg” to muffin batter does the work of the egg by binding ingredients together and creating a wonderfully light texture. 

    Just make sure to use ground flax seeds! Buying organic pre-ground flax seeds online is an easy and convenient option. 

    However, if you have the time, buying flax seeds whole and grinding them yourself will help retain more of the nutrients and is often cheaper.

    Tips for making the best vegan chocolate chip muffins

    Making vegan chocolate chip muffins is so easy! 

    All you have to do is mix everything together, pour into muffin liners, and bake. But, there are few key tips for making these muffins not just good, but really great: 

    • Measure your flour correctly. To prevent adding too much flour (which would make your muffins super dense), make sure to spoon flour into a measuring cup, using a knife to level off the top, rather than scooping it up with the measuring cup. 
    • Make a well in your dry ingredients. For a light and airy texture, you want to avoid overmixing. By pouring the wet ingredients into a well in the dry, it will help everything mix together faster and avoid overmixing. 
    • Only fill your muffin lines ¾ of the way full. Unless you want a goopy mess in your oven, only fill your muffin liners ¾ full. To make it easier and less messy, I like using a measuring cup with a shaped spout for pouring the batter into the pan.
    • Let the muffins cool completely. As good as they may smell, these vegan chocolate chip muffins taste best after having time to cool. They’re also less likely to fall apart when removing the liners. 
    Vegan Chocolate Chip Muffins - Close up of muffin top | The Worktop

    How to store leftover muffins 

    Once fully cooled, you can store leftover vegan chocolate chip muffins in an airtight container on your counter for up to 5 days. 

    To avoid excess moisture on your muffins during storage, place a paper towel in the bottom of your tupperware container. The paper towel will help absorb excess moisture, while still keeping your muffins nice and soft. 

    You can also freeze leftovers. Simply place cooled muffins on a sheet pan and place in the freezer until frozen, about 30 minutes. 

    Remove muffins from the freezer, wrap each individually with plastic wrap, and then place all the wrapped muffins in a freezer-safe zip-top bag. Finally, place the bag in the freezer for up to 4 months. 

    When ready to reheat, simply remove the plastic wrap from one of the muffins and microwave for 20 seconds, or until soft. 

    Vegan Chocolate Chip Muffins - single muffin with paper case | The Worktop

    Vegan chocolate chip muffins are great for sharing, lunch boxes, and more

    Whether you have a brunch party coming up or want to bring a batch to share with coworkers, I really hope this vegan chocolate chip muffin recipe makes it on your table soon. 

    And if you’re looking for more vegan breakfast recipes, you may love these: 

    • Vegan Blueberry Muffin
    • Vegan Oatmeal Pancakes
    • Healthy Chocolate Chia Pudding 
    • Vegetable Congee 

    Any questions? Feel free to ask in the comments below.

    Vegan Chocolate Chip Recipe - single muffin | The Worktop

    Vegan Chocolate Chip Muffins

    4.67 from 3 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 muffins
    Prep: 10 mins
    Cook: 16 mins
    Total: 26 mins

    EQUIPMENT

    • Measuring cup with shaped spout

    Ingredients

    Easy Flax Egg

    • ⅓ cup water
    • 2 tablespoons ground flaxseeds (milled linseeds)

    Vegan Chocolate Chip Muffins

    • 2 cups all-purpose flour (you can also use a mix with spelt or whole wheat)
    • ½ cup granulated sugar
    • 2 ½ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup milk alternative (we always use oat milk, but you can use any unsweetened milk alternative of your choice)
    • ⅓ cup sunflower oil - melted
    • ½ tablespoon vinegar
    • 1 cup vegan chocolate chips (dark or semi-sweet)
    US Customary - Metric

    Instructions

    • Preheat oven to 375°F / 190°C. Line a 12-cup muffin tin with paper liners.
    • In a small bowl, mix together the water and flaxseeds. Set aside to allow it to gel.
    • In a large bowl, mix together the flour, sugar baking powder, baking soda and salt. Make a well in it, and add in the milk alternative, oil, vinegar, and flax egg. Mix everything together using a fork, or a hand beater on low speed, until all the ingredients are just combined. The batter might seem a bit thick and gummy compared to non-vegan muffins that contain egg, but it's ok. Gently stir in the chocolate chips.
    • Evenly divide the batter into the muffin cups. Each muffin cup will be about ¾ full. Top a few muffins with additional chocolate chips if desired.
    • Bake in the oven for about 16-18 minutes, until a toothpick inserted in the middle comes out clean and the tops are a light golden brown.
    • Allow to slightly cool in the tin, then transfer to a wire rack to finish cooling. I love these muffins after they have fully cooled, including the chocolate chips. They are delicious the next day.

    Notes

    Adapted from my Vegan Cinnamon Breakfast Muffins.
     
    Course: Breads and Muffins, Breakfast, Brunch
    Cuisine: American
    Keyword: Vegan Chocolate Chip Muffins
    Special Diet: Dairy Free, Vegan, Vegetarian
    Author: The Worktop
    Cal : 253kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    « Chicken Omelette - Use Up Leftover Chicken
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    By Tina Jui
    Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Breakfast for a Crowd, Dairy Free, Kid Friendly, Make Ahead, No Egg, Vegan, VegetarianTags: chocolate chips, muffins

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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