Did I have you at vegan chocolate chip muffins?
Do you often add chocolate chips to muffin recipes? I use them in many of these recipes!
It was about time I created stand-alone vegan chocolate chip muffins.
Not that those versions aren’t worthy of chocolate chips – or fabulous in their own right.
I just wanted to have a relatively simple and quick recipe for vegan chocolate chip muffins.
Then, something interesting happened.
I had to add something other than chocolate chips.
But, I know you’ll agree with me, that these vegan chocolate chip muffins are better with…
There is something about the combination of chocolate chips and blueberries in baked goods. Note: For oil-free chocolate, try Nibble.
Do you agree?
I’ve been here before. With the chocolate drop blueberry pancakes and also the berry patch brownies in LTEV.
And while you can substitute other berries for the blueberries (ex: strawberries, raspberries), for me the magic combo is with blueberries.
The girls agree! Well, 2 of the three. Yep, middle girl still doesn’t like any berries of any kind. 🙄
So, that’s why you see half of these vegan muffins with just chips and the other half with blueberries.
I fill half of the muffin liners with the batter straight, then add the blueberries to the remaining half.
Do you see the bluebs in there…?!
Of course you can go with all blueberries. Or just all chips.
Or double chips. 🤪🍫 #imnotjudging
Strap on your aprons, kids, it’s time to bake!
Let me know how they go. x Dreena
Vegan Chocolate Chip Muffins
- 1 cup + 2 tbsp oat flour
- 1 cup whole wheat pastry flour can substitute a generous cup of spelt flour, about 1 cup + 2-3 tbsp
- 1/3 cup coconut sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cinnamon or nutmeg
- 1/3 – 1/2 cup non-dairy chocolate chips or mini non-dairy chips (see note for oil-free)
- 1 cup cup plain or vanilla non-dairy milk
- 1/2 cup plain or vanilla non-dairy yogurt
- 3 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar or lemon juice
- optional: 1/3 – 1/2 cup frozen blueberries or raspberries or 1/4 cup dried cherries0 (see note
- Preheat oven to 350 degrees. Prepare a muffin tray by lining with parchment liners (see note). In a large bowl, add flours, coconut sugar, baking powder, baking soda, salt, cinnamon or nutmeg, and chips. Stir through until well combined. In another bowl, add milk, yogurt, maple syrup, vanilla, and vinegar or lemon juice. Stir to fully combine. Add wet ingredients to dry, and mix until just combined (do not overmix). If using frozen berries, add *just* before filling muffins cups, and briefly mix through. Use an ice cream scoop to fill muffin cups, filling 11. Bake for 23 minutes, checking for doneness at this time. Remove from oven and let cool in pan for a couple of minutes. Then, transfer muffins (in paper liners) to a cooling rack to cool further.
photo credit: Angela MacNeil