Last Updated on September 17, 2024
These Vegan Chocolate Chip Muffins are not only dairy free, but also gluten free!
A simply easy muffin that can be a perfect treat or even a quick breakfast for anyone craving a little something with chocolate.
After all who doesn’t love a good muffin fill with a ooey gooey chocolate.
Because that is what makes these muffins simply irresistible!
What do these muffins taste like?
This muffin actually reminds me of a almond joy candy bar, but with out the coconut and the over the top sweetness.
Could you add nuts to this muffin? Absolutely!
Add your favorites to the batter or sprinkle on top before baking.
Some of my families favorites are almonds or walnuts.
Can you store these Vegan Chocolate Chip Muffins for later?
YES!
I do recommend the muffins to be stored in the refrigerator for no more than 3 days.
Otherwise store them in the freezer for later date.
Ingredients for these muffins
- Egg substitute – In this recipe, I used a powdered egg substitute. It is a easy to use and the consistency is always the same. Use your favorite.
- Sugar – Plain unbleached cane sugar, just to sweeten the muffins a bit.
- Pure Vanilla Extract – Why I only use pure vanilla extract? Compare the ingredients on the imitation and the pure vanilla extract. Pure vanilla extract is made from vanilla bean, water, and alcohol. The alcohol is used to extract the vanilla flavor out of the bean. The Imitation vanilla extract is just like it says, imitation. It is made with artificial ingredients to smell and taste like vanilla.
- Apple Sauce – A unsweetened Apple sauce replaces the butter or oils in the recipe. Apple sauce will help keep these muffins moist.
- Plant based Milk – With this recipe I have used two different milk substitutes, almond or oat milk. Make sure to use an unsweetened plant based milk, there is no need to add more sugar with these muffins.
- Spices – In the recipe I used salt and cinnamon.
- Baking Powder – Baking Powder is a leavening agent, it increases the volume and lightens the texture of the muffins.
- Flours – I use two flours in these muffins, a gluten free flour and almond flour. Almond flour adds flavor with a very mild sweetness, moisture, and extends the shelf life of these muffins. The gluten free flour ( I used King Arthur Measure for Measure ) balances out the moisture in the almond flour and absorbs some of the moisture from the other ingredients as well.
- Chocolate Chips – In this recipe I used a semi sweet chocolate chip.
How to make these Vegan Chocolate Chip Muffins
Preheat your oven to 400°F.
Line a cupcake pan with parchment paper cupcake liners.
Mix up the egg substitute to the package instructions and set aside to thicken.
Combine the flours, baking powder, salt, and cinnamon in a mixing bowl, and set aside.
In a medium mixing bowl, combine the milk substitute, sugar, vanilla and blend.
Next, add the egg substitute and apple sauce to the bowl and stir.
Continue by adding the flour mixture into the liquid and stir until no lumps and well combined.
Sprinkle and fold in the chocolate chips.
Scoop the mixture into the cupcake pan, filling each cup to about 2/3rds full.
If you’re topping these muffins with slivered or crushed nuts, sprinkle on top of each muffin.
Bake for 30 minutes or until a toothpick comes out clean when inserted in the center of the muffin. The time can vary for many reasons, so make sure to test with a toothpick.
Once the muffins are done, remove from the oven and cool the muffins in the pan for about 5 minutes.
After the 5 minutes, continue by removing the muffins and place on a cooling rack to let them cool completely.
Enjoy your Vegan Chocolate Chip Muffins with your favorite freshly brewed cup of coffee!
Vegan Chocolate Chip Muffins
Ingredients
- 2 Powdered Egg substitute equal to two eggs
- 1/3 Cup Sugar
- 1 tsp Pure Vanilla Extract
- 1/4 Cup Unsweetened Apple Sauce
- 1/2 Cup Unsweetened Almond Milk
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/4 Cup Gluten Free Flour I used King Arthur Measure for Measure.
- 1 1/2 Cups Almond Flour
- 1 Cup Semi Sweet Chocolate Chips
Instructions
- Preheat your oven to 400°F.
- Line cupcake pan with parchment paper cupcake liners.
- Mix up the egg substitute to the package instructions and set aside to thicken.
- Combine the flours, baking powder, salt, and cinnamon in a mixing bowl, and set aside.
- In a medium mixing bowl, combine the milk substitute, sugar, vanilla and blend.
- Next, add the egg substitute and apple sauce to the mixing bowl and stir.
- Continue by adding the flour mixture into the mixing bowl and stir until no lumps and well combined.
- Sprinkle and fold in the chocolate chips.
- Scoop the mixture into the cupcake pan, filling each cup to about 2/3rds full.
- If you're topping these muffins with slivered or crushed nuts, sprinkle on top of each muffin.
- Bake for 30 minutes or until a toothpick comes out clean when you insert in the center of the muffin. The time can vary for many reasons, so make sure to test with a toothpick.
- Once the muffins are done, remove from the oven and cool the muffins in the pan for about 5 minutes.
- After the 5 minutes, continue by removing the muffins and place on a cooling rack to let them cool completely.
- Serve these muffins with your favorite beverage and enjoy!
