Chocolate Chip Vegan Muffins

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 container 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.

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 delicious;y 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!).

Yields 6

Chocolate Chip Vegan Muffins

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

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. Stir in the brown sugar.
  3. Stir in the milk, nut butter, vanilla extract, egg substitute. 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!!
Recipe Type: Breakfast
7.6.7
145
https://foodwithfeeling.com/vegan-muffins/

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13 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...