These Vegan Chocolate Chip Muffins are easy to make any day of the week, sure to become a family favorite! Try the option of added blueberries too! Enjoy them for breakfast or as a healthy snack.
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.
One that didn’t require the addition of banana, or sweet potato, or zucchini.
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
Stefanie Shapiro says
I love these! Do you have nutrition facts for these please?!!
Would love to try these. I have a hard time finding non dairy yogurt, especially plain. What brands are your favorite? Love your oil free recipes!
Used chips and blueberries!
Could they be made into bars?
Wonderful! So happy you loved them. You know, I haven’t thought about making in bar-form. You could bake in a dish about 8×12 and try it – less baking time tho. Thanks Charlene!
Hi , what can I substitute the yogurt for?
Hi Linda, I’d recommend using this recipe: http://bit.ly/1qymNTN or try the chocolate chip muffins in my new book, Dreena’s Kind Kitchen – those don’t have yogurt.
How can a muffin that is oil-free taste so good?! Dreena, your recipes never disappoint!
I had a hard time finding delicious oil free plant based muffins but the whole family agreed that these are the best ones out there! Thank you so much for this recipe. I used oat and spelt flour and didn’t change a thing.
So happy you enjoyed them, thanks Lynn!
My 7-year-old daughter and I made these today, with just chocolate chips, and we LOVE them! Thanks so much! I really appreciate recipes that are oil-free and low in sugar. I posted pics on Instagram if you want to follow and see — tammythemommy.
So glad you and your daughter loved them, Tammy! Thanks for sharing to IG as well. 🙂
Yes please! Vegan muffins aren’t easy to find anywhere and when I’m craving them, I like to find fairly easy recipes. This one seems perfect and I will give it a try this weekend!
Kate, that’s so true. It’s easier to find vegan cupcakes than muffins. Hope you enjoy these!
I tried this recipe on Monday and had quite a success with the boyfriend 🙂 I used chocolate coconut yogurt since that’s what I had and they turned out fine (with chopped chocolate and frozen blueberries).
Thank you for this recipe! I will make some more in a couple of days as it’s the only thing he wants for breakfast right now 😉
So happy to read this, thanks Marie-Eve! Glad the yogurt sub worked just fine too. Thanks for the feedback. 🙂
Jane Plass says
I made these today, and they are delicious. Another winner! It would be hard to pick my favorite among your muffin recipes.
Oh fabulous! Delighted to hear from you, Jane. Thanks for the feedback. 🙂
I just picked up some oil free chocolate chips … Equal Exchange Chocolates.
Also looking for a substitute for the yogurt…can I just use more nondairy milk?
Good to know, thanks for the note. As for the yogurt, I wouldn’t substitute more milk as the texture is quite different. If you don’t have access to a storebought brand, you can try this yogurt: http://bit.ly/1qymNTN Hope that helps!
Ingrid Scott says
They look delicious. Any substitute for the yogurt?
Hi Ingrid, if you cannot find vegan yogurt in your area, you can use this yogurt: http://bit.ly/1qymNTN
How can I make this wheat free? Thanks.
For oil free chcolate chips I just use chocolate and chop it into small chunks. In the UK most dark chocolate doesn’t have oil but has cocoa butter/fat so no oil is added. Thanks for the recipe. Looks super
Hi Unity, if you are okay using spelt flour (which is a relative of wheat), use that but a touch more. So, here you would use about 1 cup + 2-3 tbsp of spelt flour.
If you need the muffins gluten-free, I would suggest a gluten-free all-purpose blend. I haven’t tested them with gluten-free flours, but if you follow the directions for substituting with a good GF blend, it should work well. Here are a couple of brands that have good recommendations: https://amzn.to/2JtAzDL https://amzn.to/2JwslKW