Eggless chocolate chip muffins
These vegan chocolate chip muffins are easy to make, fluffy, moist and delicious. Made without eggs and dairy. Great to have with your morning tea or coffee.
This recipe is
- easy
- vegan & vegetarian
- great with coffee
- kid friendly
- dairy free
- eggless
Ingredients
- Soy milk – You can also use whatever dairy free milk you have on hand. This adds moisture to the muffins
- Vegetable oil – This adds moisture to the muffins as well.
- Apple cider vinegar – This gets added to the soy milk to make a vegan buttermilk. It reacts with the baking soda to help the muffins get fluffy.
- Baking soda & baking powder – To leaven the muffins
- Organic sugar – organic sugar is vegan in the United States.
- Dairy free chocolate chips – I love using the Enjoy life brand or Simple Truth organic brand from Kroger.
- Vanilla
- All purpose flour – If you want to make these a little healthier, you can use one cup all purpose and one cup whole wheat.
Helpful tips
– Don’t over mix the batter once you add the wet ingredients in. Just enough so there’s no dry flour on the bottom. If you over mix, your muffins will come out too tough.
– Fill muffin tin to ¾ of the way full so they don’t over flow when they rise.
– Let the muffins sit in the muffin tin for 5-10 minutes after baking, so they won’t fall apart when they’re too warm.
– Measure the flour accurately by scooping the flour out with a spoon and filling up the measuring cup. Use the flat side of a knife to level off the top of the measuring cup. Measuring flour this way is the most accurate and will make sure that you don’t use too much flour and it comes out dense or dry.
Storing tips
In the pantry
These muffins will last in an air tight container on the counter for about 5 days.
In the fridge
If you want them to last even longer, store them in an air tight container in the fridge.
In the freezer
Yes, these muffins can be frozen. Just put some parchment paper in between the muffins and store them in a freezer friendly bag. Let them thaw out on the counter.
For gluten free muffins
To make gluten free muffins, use all purpose gluten free flour and you will need to make a flax egg to help it stick together.
To make a flax egg, mix 2 tablespoons of ground flax seeds with 6 tablespoons of water. Stir and let it sit for 5 minutes before adding it in to the wet ingredients.
Frequently asked questions
Can I add more than just chocolate chips?
Yes, feel free to add nuts if you’d like. You can even omit the chocolate chips and add fruit like blueberries.
Can I use something other than soy milk?
Feel free to use any plant based milk that you have on hand.
Can I make this oil free?
For oil free muffins, substitute about ½ cup of applesauce for the ¼ cup of oil.
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Vegan chocolate chip muffins
Ingredients
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour
- ¾ cups organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil
- 1 tablespoon vanilla
- 1 cup dairy free chocolate chips
Instructions
- Pre-heat oven to 375 degrees.
Make the buttermilk
- Add soy milk and apple cider vinegar to a medium mixing bowl and set aside. This is our vegan buttermilk.1 cup soy milk, 1 teaspoon apple cider vinegar
Mix dry ingredients
- Spoon the flour into a measuring cup, then level off the top with the flat end of a knife. Add the flour to a large mixing bowl with the baking soda, baking powder, and salt and mix well.2 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Mix the wet ingredients
- In the mixing bowl with the vegan buttermilk, add the sugar, oil and vanilla and mix well¾ cups organic granulated sugar, ⅓ cup vegetable oil, 1 tablespoon vanilla
Mix together
- Pour the wet ingredients in with the dry ingredients and add the chocolate chips. Mix just enough so there's no more dry flour on the bottom of the bowl. Be careful not to over mix, or muffins will turn out tough.1 cup dairy free chocolate chips
Bake & cool
- Spray your muffin pan with non stick spray and scoop out the batter filling only ¾ full. Bake for 20-25 minutes, or until the tops start to turn slightly golden brown. Insert a toothpick and if no raw dough sticks to the toothpick, the muffins are done. Let sit in the muffin pan for 5 minutes, then take muffins out and set on a cooling rack.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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