Vegan Chocolate Chip Muffins

4.8 from 8 reviews

Vegan Chocolate Chip Muffins

I had put a hold on baking for the past couple of months and my interest has been rekindled by the book Vegan Brunch by Isa Chandra Moskowitz. She has got simple and interesting baking recipes in the book. After the vegan waffles recipe, I tried two other vegan muffin recipes and both turned out great. This vegan chocolate chip muffin recipe is from that book too which I have modified slightly.

The original recipe was actually for coffee chip muffins, so a tablespoon of coffee powder was mixed with the milk, which I have omitted. Also I substituted whole wheat pastry flour for the all purpose flour. I also chose to use 1/4 cup each of unsweetened applesauce and oil for the 1/2 cup of oil. Both the muffin recipes I tried from that book did not yield 12 muffins as mentioned in the recipe. I got 9 muffins for the vegan strawberry muffin recipe and 8 for this one. Actually I could have managed 9 for this one too but not more than that.

Vegan Chocolate Chip Muffins
4.8 from 8 reviews
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Prep time: 20 Mins
Cook time: 25 Mins
Yields: 8 Muffins
Very easy to bake, these vegan chocolate chip muffins will become your “go-to” vegan muffin recipe.
Wet Ingredients:
  • 1 Cup Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 1/4 Cup Unsweetened Applesauce
  • 1/4 Cup Coconut Oil
  • 1 Teaspoon Vanilla Extract
Dry Ingredients:
  • 2 Cups Whole Wheat Pastry Flour
  • 1/2 Cup White Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
Add-ons:
  • 1/2 Cup Vegan Chocolate Chips
  • 1/2 Cup Chopped Nuts (Optional)
Substitutes:
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
  2. In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
  3. In a large bowl, whisk together the dry ingredients and make a well in the center.
  4. To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
  5. Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.
Taste:
  1. These vegan chocolate chip muffins turned out very tender, light and fluffy. Actually very light for a whole wheat flour muffin. This recipe could be a wonderful base for a vegan muffin recipe wherein you could incorporate your choice of add-ons, anything from fresh fruit to dried fruits, nuts, etc.
My Notes:
  1. Use the 1/3rd dry measuring cup to scoop out the batter to get equal sized muffins throughout.
  2. Do not be in a hurry to taste the muffins if you use whole wheat flour because it usually tastes better after a few hours. Although we liked our whole wheat pastry flour muffins while it was still warm.
  3. Also the muffin liner does not come off immediately if you don’t lightly grease it with non-stick cooking spray.

Vegan Chocolate Chip Muffins

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Ratings and Reviews (8)

Vegan Chocolate Chip Muffins
4 star: 0
2 star: 0
1 star: 0

33 Responses to “Vegan Chocolate Chip Muffins”

  1. robyn says:

    I used coconut milk and coconut oil. They were perfect.

    • Madhuram says:

      I have not tried coconut milk in baking recipes. I should also give it a shot.

    • Saratt says:

      AMAZING! I used regular milk and added some baby food squash. I didn’t use oil – just the applesauce. I also added a small touch of baking soda (don’t know why) and used 50/50 flour. They are sooooo good. I wanted eggless because my baby is allergic to eggs. Can’t wait for her to try them. Thanks for the recipe!!!

  2. Karen says:

    These are great!

  3. GettingStarted says:

    Hi, this is about the third thing I tried to bake in my life.
    After mixing in the wet ingredients, it seemed much too dry, so I added another quart cup of veg oil (which was the alt for applesauce), another quart cup of coconut oil, and half cup of milk. Still seemed to dry (although I know nothing about cooking/baking), so I added about another half cup milk (o, I used almond milk by the way) and more veg oil.

    They still didn’t seem right but I put them in anyway thinking that maybe non-regular milk/non-egg/non-regular flour (I used coconut flour by the way) recipes are supposed to look like this.

    They did not come out well.

    Did I maybe put 4 cups of coconut flour instead of 2?

    I’m not sure what I did wrong.
    …o, and does anyone have suggestions for what I can do with the results? mash together and make a loaf/cake?

    Gerry

    • Madhuram says:

      Coconut flour doesn’t have gluten and so it’s no wonder that the muffins didn’t turn out good, Gerry. It would have been a miracle otherwise. You cannot simply substitute any floury/powdery stuff for all-purpose or whole wheat flour. Gluten-free baking by itself is a challenge. So it’s twice the challenge to make it egg free too. If you are looking for gluten-free and egg free recipes, Google for “gluten-free vegan baking recipes” and I’m sure that you will get some options. Try them out first and then start experimenting on your own.

      Did you bake the batter? How does it look? Does it taste any good? If you think it tastes ok, form them into balls and enjoy it as a snack. You might add some dried furits to make it like a trail bar sort of thing. Again I cannot suggest much without actually seeing how the batter/cooked stuff is.

  4. Wasanthee says:

    It turned out so perfectly. I used self raising flour and wheat flour 50/50. I used sunflower oil to substitute the applesauce. I should thank you so much it is just because of your site, I am able to bake all the veg cakes and muffins now.

  5. Krista says:

    Great recipe! Light and fluffy for a vegan recipe! I used 3 Bananas I had in the freezer (thawed) instead of apple sauce. Kids loved them and my dairy and egg allergy child can enjoy them too! Thanks!

  6. Karen says:

    hi there, I made these with coconut sugar instead of whit and used Whole wheat attar flour. The batter seemed a little sticky so I will add more applesauce next time. Also I am not much of a sweet tooth and they seemed very sweet with the choc chips added, so I will try with no sugar next time. thank you for these recipes1 :)

  7. Valerie says:

    I’ve been struggling to veganize my old recipes. Your chocolate chip muffins were excellent. I’m looking forward to trying other recipes on your website. Thank you.

  8. anne says:

    Love the recipes, love the results. Tried most of them perfect….thank you.

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