Description
Enjoy these delightful vegan chocolate chip muffins, made with simple plant-based ingredients. They’re moist, tender, and packed with chocolatey goodness, perfect for breakfast or a snack.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1 cup non-dairy milk (such as almond or soy)
- 1 teaspoon vanilla extract
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
- 3/4 cup vegan chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.
- In a separate medium bowl, whisk together the applesauce, vegetable oil, non-dairy milk, vanilla extract, and flax egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the vegan chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For richer chocolate flavor, you can use a mix of dark and semi-sweet vegan chocolate chips.
- Ensure your non-dairy milk is at room temperature for best results.
- You can add a pinch of cinnamon to the dry ingredients for a warm spice note.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 2-4g
- Unsaturated Fat: Approximately 10-12g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: 0mg