Vegan Chocolate Chip Muffins

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(from 18 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 Recipe

Prep TimeCook TimeMakes
20 Mins25 Mins8 Muffins
Vegan Chocolate Chip Muffins
4.9 from 18 reviews
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
  • 1/2 Cup Vegan Chocolate Chips
  • 1/2 Cup Chopped Nuts (Optional)
  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.
  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.
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Vegan Chocolate Chip Muffins

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  1. Jasna

    I make these at least twice a week. Whole wheat kind, no cocnut oil (can’t stand the taste of it, sorry) I just double the apple sauce and if not available at home then I sub thawed bananas for it. The muffins are amazing. My husband and kids love them. No fat, no dairy ad no eggs, the best!!! I made them with apples instead of chocolate chips, then added sivered almonds on top, i tried with raisins, they were good too, dried cranberries, yum, so basic recipe plus improv. Works every time! Thanks for this recipe!

    • Madhuram

      That’s awesome Jasna. Thanks for the feedback. The coconut oil I have used is organic and refined and does not have any taste or smell. Just for information. 🙂

  2. Jessie

    I just made these. I made mini muffins for my daughters. We are all inhaling them. Holy crap these are so yummy!!! I didn’t have any whole wheat flour so I just used regular flour for 2 cups. Also two of my daughters are allergic to Almonds so I used rice milk.

    • Madhuram

      Thanks Jessie 🙂

  3. Shanti

    I cant wait to try these. I rather dont use
    Any form of viniger, what do you
    Recomend? Thanks!

    • Madhuram

      I’m thinking that you can omit it but the muffins might be a little dense.

  4. Alyssa

    I’m a new baker and I had a hard time with the coconut oil.. I didn’t melt it the first time and I had a hard time mixing it..After that common sense kicked in and I melted the oil lol..they came out fluffy-er than the others but they still taste good…thanks!!

    • Madhuram

      Yes, that’s right. You will have to melt it.

  5. Danielle

    Heyy, when you made them did you melt the coconut oil? Cuz I usually do when I bake but you didn’t mention it in the steps so I wasn’t sure. Let me know, thanks!

    Super excited to try these, I’m not vegan but I’ve been getting really into baking vegan treats 🙂

    • Madhuram

      Yes you will have to melt the oil if it’s hard.

  6. Teresa

    I just made these muffins and they are a huge hit with my three children!! The only addition I made was two heaping tablespoons of ground flaxseeds for added nutritional value.
    I never knew vegan could be so tasty!!!

    • Madhuram

      Thanks Teresa.

    • Madhuram

      You’re very welcome Sara.

  7. Donna

    I’ve made these muffins twice now and they’re great. My non vegan daughter was here last weekend. Chocolate chip muffins have always been her favorite and I wasn’t sure what she would think of the vegan variety. She said they were the best she’d ever had. Thanks for the tip about spraying the cupcake liners. I always have trouble getting vegan muffins out of the muffin tin and they tend to stick to the liners too much. This is the perfect solution.

    • Madhuram

      You’re very welcome Donna.

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  9. anne

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

    • Madhuram

      You’re welcome Anne.

  10. Valerie

    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.

    • Madhuram

      You’re welcome Valerie.

  11. Karen

    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 🙂

    • Madhuram

      You’re welcome Karen.

  12. Krista

    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!

    • Madhuram

      You’re welcome Krista.

  13. Wasanthee

    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.

    • Madhuram

      You’re very welcome Wasanthee.

  14. GettingStarted

    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?


    • Madhuram

      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.

  15. Karen

    These are great!

  16. robyn

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

    • Madhuram

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

    • Saratt

      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!!!

      • Madhuram

        You’re welcome Saratt. Hope your little one liked it too!

  17. Suja

    Hi Madhu

    Thanks for the great chocalate chip muffin receipe. i am mailing while eating muffin. as u said it is very soft and crumbly at the same time. kids love them. my question is.. i have a muffin pan with 12 cups. can i use the extra batter like cookie and bake them. i just put the extra on a pan and cut them into pieces. everything was great… thank you once again..

    • Madhuram

      You’re welcome Suja. You could bake them as cookies, but it would be soft and chewy.

      • Suja

        Thanks. Kids like chewy cookies.. 1 batter 2 ways.. nice.

  18. Patricia

    I’m not vegan but just didn’t have any eggs in the house. These muffins are delicious and the five kids I fed them to loved them as well. I substituted 2 T unsweetened cocoa powder for 2 T of the flour to make them extra chocolate-y.

    • Madhuram

      That’s a good idea, Patricia.

  19. Archana Pradeep

    Hi, I wanted to try this recipe for my son school halloween party. However i need some clarifications in this recipe.
    1. Neutral oil: can i substitute with corn oil or olive oil?
    2. Instead of vinegar, can i use lemon juice?
    3. Can i use boiled and mashed apple instead of apple sauce so that apple flavour will be there?
    I need atleast 30 pieces. Kindly let me know the exact quantity of ingredients.
    Thanks Madhu..

    • Madhuram

      Olive oil is not suitable for baking recipes. Maybe the refined olive oil marketed as pure/light but not extra/virgin olive oil. I think you will have to use 2 teaspoons of lemon juice in place of 1 teaspoon vinegar. Applesauce is nothing but boiled and mashed apples. This will not give the apple flavor.

      • Archana Pradeep

        Thanks for the reply.How about using butter or margarine instead of olive oil? Also please let me the quantity to be used..
        One more request please give me the quantity that is used to bake 30 pieces..

        • Madhuram

          You can use melted butter in place of the oil. I don’t use margarine any more in my recipes, but if you are okay with it you can use that too. I’m not able to tell the exact measure for 30 muffins because I myself didn’t get the 12 muffins mentioned in the original recipe. So I would suggest to triple the recipe and see how much you get and proceed from there. Or else first do a test batch of the exact recipe and see how you like the taste, how many it yields and then decide if you want to double or triple.

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  21. Ina

    Love it! My husband and I are on a vegan diet. I never knew vegan muffins can be this delicious! I’ll never, ever eat “regular” muffins!
    These things are delicious. I used brown sugar instead of refined, white sugar, and grapeseed oil instead of coconut oil. It tastes amazing.
    Thanks for the recipe!

  22. Poornima

    Love the muffins, would make a great brunch item!

  23. rani

    Hi Madhuram, how are you? I have one question where do you post your recent recipes? Also regarding vegan chocolate chip muffins what if I don’t have cocount oil and Whole Wheat Pastry Flour? Can I use something else? Thanks.

    • Madhuram

      Rani, I’m fine. Thank you. You can see the list of recent recipes on the right side of any page. Also I have mentioned the substitution for the ingredients in the recipe itself. It’s right below the ingredients list.

  24. Purabi Naha

    This cake looks like just the thing I would sneak for breakfast! Thanks for the recipe.