Vegan Chocolate Chip Muffins are the slightly sweet breakfast treat you need! These gluten-free muffins are perfectly moist and super delicious in just half an hour. Perfect for meal prep.
VEGAN CHOCOLATE CHIP MUFFINS RECIPE
Who says chocolate and breakfast don't mix? These Vegan Chocolate Chip Muffins are a great meal prep breakfast or afternoon snack my kids actually love to eat. No more fights before school in our house!
I've always loved that first fluffy bite of a homemade muffin. This easy recipe is on constant rotation at my house (along with carrot banana muffins and zucchini muffins)— perfectly soft, a little sweet, and full of healthy ingredients. They're so light and still moist, you'll never believe they're gluten-free, too!
INGREDIENTS IN VEGAN CHOCOLATE CHIP MUFFINS
All purpose flour: You can use gluten-free flour or regular all purpose flour in this recipe. I stick with gluten-free all purpose flour in my baking.
Baking powder: For extra fluffy muffins, baking powder is a must.
Salt: You always want a little salt in your baking to balance the sweetness.
Xanthan gum: If you're using a gluten-free flour mix without xanthan gum, be sure to add some.
Sugar: I like to use caster sugar in my baking, but you can use granulated sugar instead. Every zucchini bread needs a little sugar, too!
Oil: Use canola oil or vegetable oil to keep your zucchini muffins extra moist.
Apple cider vinegar: Did you know this healthy vinegar also adds the perfect fluffiness to muffins? I love the mild apple sweetness, too!
Non-dairy milk: Whatever alt milk is in your fridge will work! Almond milk, oat milk, soy milk, or even macadamia milk are great options.
Vanilla extract: That perfect baked good taste is all wrapped in a few drops of vanilla.
Vegan chocolate chips: This is optional but totally recommended. Who doesn't love a little dark chocolate for breakfast?
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN CHOCOLATE CHIP MUFFINS
- First, prep the ingredients, preheat the oven, and line a muffin pan with a dozen liners.
- Then, whisk together the flour, baking powder, baking soda, salt, and xanthan gum (if you need it) until thoroughly combined.
- In a second large mixing bowl, whisk together sugar, oil, apple cider vinegar, plant-based milk, and vanilla extract until smooth.
- Next, sieve the dry ingredients into the wet ingredients.
- Whisk the batter until it's just combined with no flour clumps remaining.
- Now, gently fold in the dark chocolate chips. Don't overmix!
- Spoon the batter into the muffin liners. Fill each about ⅔ full.
- Finally, bake until a skewer inserted in the center comes out clean. Let cool completely before storing.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN CHOCOLATE CHIP MUFFINS
Skip the coffee shop line and make your own latte at home! It's super easy to make frothy oat milk at home without expensive equipment.
Dress up your brunch menu with these tofu scramble breakfast burritos. It's an easy DIY breakfast packed with all your fav veggies and flavors.
Need more sweetness? Add a little apple butter to your muffin, or some vegan butter for a creamy spread.
WHAT'S THE SECRET TO MAKING MOIST MUFFINS?
There's 2 reasons why your muffins could be dry: They've overbaked, or they're overmixed.
I don't use an electric mixer to keep the batter from getting too dense. When mixing the wet and dry ingredients together, only stir as much as you have to. Small lumps are a-OK in muffin batter!
When baking, be sure to check them every few minutes once they start to set. The toothpick trick is the best way to tell if your muffins are done.
HOW TO STORE VEGAN CHOCOLATE CHIP MUFFINS
Keep your muffins in an airtight container at room temperature until ready to eat. They should stay fresh for at least 3 days. For longer storage, wrap the muffins well and freeze for up to 3 months.
MORE EASY BREAKFAST RECIPES
Mason Jar Cold Brew is a quick and easy way to make homemade Cold Brew Concentrate. No need to buy expensive cold brew, when you can make it at home.
There is no better addition to a home cooked breakfast than crispy air fryer breakfast potatoes. Learn how to make this simple and healthy breakfast side in under 25 minutes.
Banana Chia Pudding is the healthiest meal prep breakfast ever! Every banana pudding lover will rave over this creamy vegan pudding with chia seeds, mashed bananas, and coconut milk.
I love chocolate chips, but sometimes nothing beats a classic vegan blueberry muffin. Mix it up with your meal prep this week!
Yay! You have made it this far, and I am so glad! Hey - If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, YouTube, and Facebook, too!
Don't forget to subscribe to our EMAIL newsletter.
Vegan Chocolate Chip Muffins
- Muffin pan
- Mesh strainer
- 2 cups gluten-free all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp xanthan gum only if your gluten-free flour doesn't have any
- 1 cup + 3 tbsp caster sugar or granulated sugar
- ½ cup vegetable oil
- 2 tsp apple cider vinegar
- 1 cup almond milk or other non-dairy milk
- 1 ½ tsp vanilla extract
- 1 cup vegan chocolate chips
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin pan with 12 muffin liners.
- Whisk together flour, baking powder, baking soda, salt, and xanthan gum in a mixing bowl until well combined.
- In another large mixing bowl, whisk together sugar, oil, apple cider vinegar, almond milk, and vanilla extract.
- Sieve the flour mixture into the wet ingredients. Gently whisk everything together until just combined.
- Gently fold in the chocolate chips.
- Transfer batter to lined muffin pan. Fill each liner about ⅔ full.
- Bake for 18 to 22 minutes, or until a skewer inserted in the center of the muffin comes out clean.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.