Vegan Chocolate Chip Muffins Recipe
Light, fluffy, and loaded with chocolate, these dairy-free, eggless muffins prove that vegan baking isn’t just for health freaks.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil melted
- ¾ cup brown sugar
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line a muffin tin with liners or grease it lightly.
- Make vegan buttermilk: Mix almond milk with apple cider vinegar and let it sit for 5 minutes.
- Whisk dry ingredients: In a large bowl, combine flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk coconut oil, sugar, vanilla, and the almond milk mixture.
- Combine everything: Slowly stir the dry ingredients into the wet mixture. Don’t overmix—lumps are fine.
- Fold in chocolate chips: Gently stir them in, reserving a few for topping.
- Fill muffin cups: Spoon batter into liners, filling them about ¾ full.
- Bake: Place in the oven for 20 minutes or until a toothpick comes out with a few crumbs.
- Cool & devour: Let them cool for 5 minutes, but honestly, who waits?
Notes
Nutritional Values (Per Muffin)
- Calories: 240
- Total Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
Vitamin & Mineral Content (Per Muffin)
- Iron: 8%
- Calcium: 5%
- Magnesium: 6%
- Potassium: 4%
- Vitamin B6: 3%
Tips for Extra Flavor
- Use oat milk for a creamier texture.
- Add a pinch of cinnamon for warmth.
- Sprinkle coarse sugar on top for crunch.
- Swap coconut oil for avocado oil for a lighter texture.