Description
Indulge in these moist and delicious Vegan Chocolate Chip Muffins for a delightful treat that’s perfect for breakfast or a snack. These dairy-free muffins are easy to make and packed with sweet chocolate chips.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsweetened almond milk (or other plant-based milk)
- ⅓ cup coconut oil or vegetable oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
Add-ins:
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, mix almond milk, oil, apple cider vinegar, and vanilla.
- Combine wet and dry: Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Add chocolate chips: Fold in chocolate chips.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra flavor, add ½ teaspoon cinnamon or a handful of chopped nuts.
- These muffins freeze well—store in an airtight container and thaw at room temperature or warm briefly in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
