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Vegan Chocolate Chip Muffins

These Vegan Chocolate Chip Muffins are moist and soft on the inside. Made with common vegan pantry staples they're so easy to make. They're sweet, with a bold vanilla and chocolate flavor. Great as a snack or with coffee.
Course Dessert
Cuisine American
Keyword chocolate chip muffins, muffins, vegan chocolate chip muffins, vegan muffins
Prep Time 20 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 463kcal

Ingredients

  • 3/4 cup Oat milk
  • 3/4 cup Canola oil (or any neutral oil)
  • 1 tbsp Apple cider vinegar
  • 1 tbsp Vanilla Extract
  • 1 1/3 cup Sugar
  • 3 cups All-purpose flour
  • 3 tsp Baking powder
  • 1/2 tsp Salt
  • 10 oz Vegan chocolate (1 cup vegan chocolate chips)

Instructions

  • Preheat the oven to 350 degrees F.
  • Preprepare a 12 muffin pan with 12 muffin papers. Pro-tip: grease the inside of the muffin liners with spray oil. Set it aside.
  • Mix oat milk, canola oil, apple cider vinegar, and vanilla extract in a large bowl. Whisk to combine.
    3/4 cup Oat milk, 3/4 cup Canola oil, 1 tbsp Apple cider vinegar, 1 tbsp Vanilla Extract
  • Next, add sugar and mix to incorporate.
    1 1/3 cup Sugar
  • In a different bowl, mix all-purpose flour with baking powder and salt. Then, combine it into a large bowl with the wet ingredients. Don’t overmix the muffin batter to avoid hard muffins.
    3 cups All-purpose flour, 3 tsp Baking powder, 1/2 tsp Salt
  • Now it’s time to add chocolate. If using a chocolate bar, chop it into small chunks and use ⅔ of the amount inside the muffins and ⅓ on top.
    If using chocolate chips, add ⅔ cup inside and leave ¼ cup for the top (add more if desired). To add the chocolate, simply fold it in and stir until combined.
    10 oz Vegan chocolate
  • Divide the batter into the prepared muffin papers. Then, add the remaining chocolate on top.
  • Finally, bake these muffins for 25 to 30 minutes, or until an inserted toothpick comes out clean. Important: Do not open the oven’s door before the first 20 minutes of baking time, or you could end up with flat muffins!
  • Let them cool for 10 minutes in the muffin pan, and then remove them, so they don’t get wet on the base. Enjoy!

Notes

These muffins are delicious, either warm or at room temperature, and always better when freshly made. If you’d like to reheat them, use the microwave for 30 seconds.
Store any leftovers over the counter for up to four days or in the fridge for one week. You can keep these muffins frozen for up to three months

Nutrition

Calories: 463kcal | Carbohydrates: 61g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 212mg | Potassium: 68mg | Fiber: 2g | Sugar: 34g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 3mg