Chocolate Chip Vegan Muffins

These Chocolate Chip Vegan Muffins come together in ONE bowl making them quick and easy to make. They’re the perfect vegan breakfast and something the whole family will LOVE!Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

This week has been a STRUGGLE. Just one of those weeks, ya know? The kind of week where you’re late for work even though you left the house a whole 30 minutes early. And the kind of week where you smash your nose on the door to the chicken coop because you insisted on carrying all of the eggs in one hand while simultaneously trying to close the door. It’s also the kind of week where you reluctantly stop at the store on the way home only to absentmindedly walk off and get all the way home before realizing you left a bag at the store containing the ingredients for dinner. Yup. One of those weeks.

It’s like February has come early. That dreary month that’s in between the excitement of the new year and my birthday.

But, the weekend’s here so I think I’ll make it through the week after all. Plus, on the weekend there’s muffins and chocolate chip VEGAN muffins make everything okay.

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Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

This recipe took me about 100 times to perfect. Well, at least 6 times. I take that back. These muffins took ONE time to perfect and then an additional 5 times to recreate. That’s what I get for not writing things down when recipe testing. But here we are, back at a vegan muffins recipe that results in beautifully plump and deliciously moist little chocolate chip muffins.

Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

Bonus: these muffins are ridicuously easy to make. Basically just mix everything together in a big bowl and then bake it in muffin tins.

Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

I typically sift together the dry ingredients first. Because ya know, that’s the proper baker thing to do (right?).

Then the wet ingredients….

Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

OH and the chocolate chips! duh. I went for mini chocolate chips.

Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

The batter is then evenly distributed among the muffin tin cups and placed in the oven to bake for about 20 minutes.

Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

It’s just enough time to brew a new pot of coffee and clean the dishes have a quick kitten cuddle.

Chocolate Chip Vegan Muffins- these VEGAN muffins come together in one big bowl and taste delicious!

I’m going to do my best to relax this weekend and prepare to make next week much better than this one was. Have a lovely weekend (and make some of these muffins for REALS!).

See How to Make the Vegan Muffins here:

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Chocolate Chip Vegan Muffins


  • Author: Food with Feeling
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Breakfast
  • Cuisine: american

Ingredients

  • 1 cup of flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • pinch of salt
  • 1/2 teaspoon of cinnamon
  • 1/4 cup of maple syrup
  • 1/2 cup of almond milk
  • 3 tablespoons of nut butter- I used peanut butter this time but have also made these with almond butter
  • 1 teaspoon of vanilla extract
  • 1 medium banana, mashed
  • 1/2 cup of non dairy chocolate chips- I used mini chocolate chips

Instructions

  1. Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
  2. Sift together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
  4. Gently stir in the chocolate chips.
  5. Evenly spoon the mixture into the 6 muffin cups.
  6. Top with a few more chocolate chips if desired.
  7. Bake in oven for 20-25 minutes or until golden brown.
  8. Let cool slightly and ENJOY!!

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39 comments on “Chocolate Chip Vegan Muffins”

  1. Vegan chocolate muffins look incredible! xx adaatude.com

  2. Awesome recipe! I love these! I just turned vegan last year!

  3. Will the peanut butter/almond butter taste be strong??

    • I’ve found that the peanut butter has a stronger taste than the almond butter. You do taste the nut butter in these but it’s not a strong taste or smell

  4. Thanks! I made them with flax milk and sunflower seed butter to make them nut free as well. I also used coconut sugar instead of brown sugar they turned out great!

  5. I was looking for a healthier muffin recipe with no eggs since I ran out and found this one and thought I’d give it a try. I’m not vegan, just vegetarian. Things I changed were: I doubled the recipe, didn’t sift the dry ingredients together (I don’t have a sifter), used regular milk, and 1/2 white flour and 1/2 whole wheat. I used the ground flax with water as the egg substitute. They turned out great! Light and fluffy and they rose up really high! I will totally make these again!!

    • Yay! So glad that you liked them Stephanie! And thanks for coming back to tell me how you tweaked the recipe….always love hearing the different ways that people try my recipes! Need to make these again soon myself!

  6. Just made these. Doubled the recipe, but had to add a little more milk than called for. Turned out AMAZING.

  7. Ok, I’ve made these and they’ve turned out beautifully, but the last 3 times I’ve made them the middle isn’t rising. Everything has stayed the same except the nut butter, but I didn’t think that would make a difference? Amateur baker here :) Any help would be wonderful!

    • Do you mean that the middle isn’t baking? Like it’s still a bit raw inside? You could try baking them at a slightly lower temperature but for a bit longer

  8. Just made these with aquafaba in place of the flax egg and they are great! Also quadrupled the recipe to give some away. Worked well.

  9. Also supper happy with this recipe! My 12-year-old is experimenting with vegannism (a word?) and she loved these — as did my other 3 non-vegan kids… I used almond butter, almond milk and the flaxseed egg – they were great. Highly recommend…

  10. Just made this with the following changes:
    Earth balance ‘butter’ and water instead of the nut-based ones (BF is allergic :-( )
    Half-and-half whole wheat and all-purpose
    Doubled the recipe
    This is becoming a staple to take to meetings now!
    Thanks!

  11. It’s been a few months since i did the recipe and tonight i realized that some ingredients have changed!
    Maple syrup instead of brown sugar and banana instead of flax/chia egg.
    Could it be possible?

    • Yes! I wanted to make the recipe a little better as the old recipe often turned out a bit too thick and dry for me. BUT if you want the original recipe, I swapped the maple syrup with 5 tablespoons of brown sugar and the banana with a flax egg

  12. These were delicious! A great way to start the morning. Thank you so much for sharing this recipe.

  13. Can you freeze these muffins? If you do not freeze them, how long will they keep for?

    • These are GREAT for freezing actually! I honestly can’t say how long they would keep in the freezer since I always end up eating them within a few weeks. On the counter in an air tight container, they will stay good for about 3-4 days.

  14. Can you use Bob’s Red Mill Egg Substitute? Can you substitute the chocolate chips for raisins?

    • Such a good questions but unfortunately I have never tried it. I have some of their egg replacer in my cabinet and will try and test it out this week. Please let me know if you try it as well!

  15. Pingback: Cornbread Zucchini Muffins Small Batch Recipe - Make Just 6 Muffins!

  16. I made this recipe tonifht but not in muffin but as a normal cake :)!

  17. These are amazing and sooo easy to make. I never comment on recipes but this is one of the most simple, healthy muffin recipes I’ve come across. Thank you!!

  18. Is it ok if the peanut butter I use has salt in it? Or will that ruin the muffins? It’s all natural peanut butter made of just roasted peanuts and salt.

    • That should definitely be fine! I’ve used salted peanut butter before. The recipe calls for a pinch of salt but since your peanut butter has salt, you can just skip that pinch of salt in the recipe!

  19. Mine turned out a bit moist but they taste delicious.perhaps I add more flour next because my cup was about 107 gr.Do you have any idea how many calories each contains?

  20. Hello
    Did you think I should add more flour than the 107 gram I added?so that the muffins won’t be very moist.Also,still waiting for an info regarding the calories of each muffin.
    Thank you

  21. What kind of flour

  22. Made this today and it smells & tastes heavily of the banana. The consistency is nice, but this needs to be renamed “Banana Vegan Muffins”. Neither the chocolate chips nor the maple syrup could combat the power of the banana in this recipe.

    • Thanks for the comment! I’ve actually tested this with several other binding agents (a flax egg and apple sauce). I personally like the banana best BUT I know it’s definitely not for everyone. I’ll update the recipe with other options besides the banana

  23. I substituted a half cup of applesauce for the banana and used tahini instead of nut butter. My husband loved them! My son requested these instead of cake for his nineteenth birthday! They are so light and taste great. When I make them later this week, I’m going to try maple extract and chopped pecans instead of the cinnamon and chocolate chips.