Chocolate Chip Vegan Muffins

Jump To Recipe // March 25, 2020 (updated June 29, 2020)

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Today I’m sharing a revamped version of THE MOST POPULAR recipe on my blog: Chocolate Chip Vegan Muffin Recipe! These muffins are made with simple ingredients and come together in ONE big bowl.

While I love chocolate chips mixed into my muffins, you can easily replace the chocolate with blueberries, nuts, or whatever else your heart desires!

**This recipe post was updated on March 25, 2020 with new photos and text but the recipe itself is the same!**

Hopefully by now you now how much I LOVE these muffins. I’ve shared various versions of them over the years including these Blueberry Vegan Muffins and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).

I always get tagged in SO MANY Instagram posts and stories (especially on the weekends) of y’all making these muffins and it makes me so happy :D

Since the photos were so old and really didn’t do the recipe justice, I figured that it was time for a nice little refresh.

Why these Vegan Chocolate Chip Muffins are SO GOOD:

they’re fluffy and moist
SO SO easy to throw together requiring just ONE bowl to stir everything together
easily customizable: you can swap out the chocolate chips for fruit, nuts, seeds, or whatever floats your boat :) You can also swap out the peanut butter for any other nut or seed butter that you wish.
make for amazing leftovers! Seriously- I often double the recipe so that we can have them for breakfast for a good few days.
they’re made with simple ingredients that you probably have in your pantry RIGHT NOW

What’s in these vegan muffins:

Flour– I pretty much always make these with all purpose flour. I often get asked how you can make these muffins gluten free and my best advice is to use a gluten free 1-1 flour. I have tried these with oat flour and while they’re didn’t end up quite as light and fluffy, they DID still taste delicious.
Maple syrup– this sweetens the muffins while keep the ingredients plant based with natural ingredients.
Milk– I most often use almond milk BUT you can really use any milk that you have on hand! I’ve tried these with a lite coconut milk and oat milk before as well.
Peanut Butter– love love love peanut butter in these but I often get asked what can be used in it’s place. Honestly, really any kind of nut or seed butter would work well in this recipe. Actually, I keep meaning to try these out with tahini but haven’t done it yet. Sounds so good! The MAIN THING you need to know is that this works best with a drippy nut/ seed butter. You do not want to use something like jif as it’s too thick. If that’s all you have on hand, try mixing in a tablespoon of coconut oil into the batter to thin it up a bit.
Banana– ? you do taste the banana in these muffins but it’s not overwhelming. Similar to with banana bread, it’s best if you use a ripe banana. And if you’re looking for a substitute, you can swap the banana for apple sauce.
Chocolate Chips– as I’ve already mentioned, you can swap the 1/2 cup of chocolate chips with 1/2 cup of fruit such as blueberries or raspberries or you can swap it with nuts, seeds, or whatever your little heart desires!

How to store these muffins:

As I mentioned, these muffins make for AMAZING leftovers. So, you might be wondering the best way to store them. If you’re planning to eat them all within 48 hours then you can store them in an air tight container on the counter.

BUT if you want them to last a bit longer, I suggest storing them in an air tight container in the fridge. When ready to eat, you can heat them up in the oven or microwave (because who wants a cold muffin!?).

MORE VEGAN MUFFINS THAT YOU’LL LOVE:

Carrot Cake Muffins

Double Chocolate Vegan Muffins

Blueberry Vegan Muffins

Vegan Pumpkin Muffins

Vegan Zucchini Bread Muffins

See How to Make the Vegan Muffins here: