Vegan Chocolate Chip Muffins
These Vegan chocolate chip muffins are the perfect easy breakfast or snack! They take about 30 minutes from start to finish. These chocolate chip muffins are both gluten free and Vegan! Great for both kids and adults.
Why You’ll Love This Recipe
- These Vegan chocolate chip muffins are quick and easy to make.
- They are made with healthy ingredients.
- These muffins contain no dairy, no eggs and no butter.
- They are great for breakfast and snacks or even dessert!
- They can be made with blueberries too. Check out these Vegan Blueberry Muffins for the full recipe.
- This recipe is gluten free, dairy free, Vegan, and can be easily made nut free.
- Check out these Banana Protein Muffins for another great idea.
Ingredients & Substitutions
These are the main ingredients and substitutions. See recipe card below for full Vegan chocolate chip muffins recipe and instructions.
Almond milk can be replaced by coconut milk or soy milk for nut free.
If out of apple cider vinegar, lemon juice can be substituted. The muffins may have a very slight lemon flavor.
Both gluten free 1 to 1 flour and all purpose flour work. Other flours such as almond flour, coconut flour or rice flour are not suitable substitutes.
Use a neutral flavored oil for best results. Avocado oil and light flavored olive oil are great healthy options.
Feel free to use Vegan chocolate chips of choice. Both regular sized and mini work well in these Vegan chocolate chip muffins.
Buttermilk is a fermented drink made with dairy. It is made by adding lactic acid bacteria to milk. This process ferments the milk.
Traditionally, buttermilk is used in cooking, especially breads, and marinating. The acid reacts with the leavening agent (such as baking powder) to produce carbon dioxide. This ultimately creates the rise in baked goods.
To make Vegan buttermilk, use Vegan milk. In this case, apple cider vinegar (acid) reacts with the milk (almond milk). After sitting for 5 minutes, the cream and the milk begin to separate.
Taste & Texture
These muffins taste exactly as you would expect. They taste like regular muffins with plenty of chocolate chips. No surprises here.
These Vegan chocolate chip muffins are fluffy and slightly more dense than regular muffins. I actually like them in this scenario because they are filling!
How to Make
First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
Combine almond milk and apple cider vinegar in a small bowl. Stir to combine. Let this mixture sit for 5 to 7 minutes to curdle.
In a mixing bowl, add gluten free flour, baking powder and sugar. Stir to combine.
In another bowl, combine avocado oil and vanilla extract. Slowly stir in curdled milk.
Then, pour wet mixture into dry mixture. Stir until combined.
Then, fold in chocolate chips.
Spoon dough into greased muffin pan. Sprinkle with extra chocolate chips on top if desired.
Bake for 17 to 18 minutes or until a toothpick inserted comes out clean.
Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes. Then use a knife to run around the edges of each muffin, slowly lifting them out.
Expert Tips & Tricks
Allow milk and apple cider vinegar to curdle for at least 5 minutes. This really gives the muffins their texture and rise.
Do not skimp on the chocolate chips. Sprinkle a few extra on top before baking.
Do not over bake Vegan chocolate chip muffins. Insert a toothpick into muffins to check for doneness.
How to Serve & Store
Serve Vegan chocolate chip muffins once they are cool enough to handle. They are great warm or room temperature. Serve with a tall glass of almond milk, fresh fruit or by themselves.
They are great in kids’ lunchboxes or for an after school snack.
Store muffins covered at room temperature for up to 3 days.
Variations & Add Ins
Consider adding in these ingredients to mix and match your muffins.
Vegan white chocolate chips
Vegan chocolate chunks
Squeeze of lemon juice and lemon zest
Dash of cinnamon and nutmeg
For any of these, fold into batter before baking.
Frequently Asked Questions
Yes, these muffins are gluten free when made with gluten free flour.
Sure! Use your favorite type of milk.
The muffin tops will begin to puff up and form a dome shape. Insert toothpick into the center of a muffin. If it comes out clean, remove muffins from oven.
You May Also Like
If you make this Vegan chocolate chip cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Vegan Recipes.
Get the Recipe: Vegan Chocolate Chip Muffins
- 1 cup almond milk
- 1 ½ tsp apple cider vinegar
- 2 cups gluten free 1 to 1 flour, or all purpose flour
- 2 tsp baking powder
- ¾ cup granulated sugar
- ⅓ cup avocado oil, or other neutral oil
- 1 tbsp vanilla extract
- ⅔ cup Vegan chocolate chips
- First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Combine almond milk and apple cider vinegar in a small bowl. Stir to combine. Let this mixture sit for 5 to 7 minutes to curdle.
- In a mixing bowl, add gluten free flour, baking powder and sugar. Stir to combine.
- In another bowl, combine avocado oil and vanilla extract. Slowly stir in curdled milk.
- Then, pour wet mixture into dry mixture. Stir until combined.
- Then, fold in chocolate chips.
- Spoon dough into greased muffin pan. Sprinkle with extra chocolate chips on top if desired.
- Bake for 17 to 18 minutes or until a toothpick inserted comes out clean.
- Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes. Then use a knife to run around the edges of each muffin, slowly lifting them out.
- Allow the milk and apple cider vinegar to curdle together for 5 to 7 minutes.
- Gluten free 1 to 1 flour and all purpose flour both work in this recipe.
- For nut free, use soy milk or coconut milk.
- Both regular sized chocolate chips and mini chocolate chips can be used.
- Store muffins in an airtight container at room temperature for up to 3 days.
Love these Vegan chocolate chip cookies? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!
16 Comments on “Vegan Chocolate Chip Muffins”
Oh my goodness, yum! These were just perfect. I’ll be making these muffins for the rest of the week’s breakfasts!
These are my new fave muffins! Omigosh are they good! So much lovely chocolate flavor and the muffins were moist and delish!
These were so simple! The short ingredient list pulled me in and I’m so glad I gave them a try – the perfect snack!
These muffins turned out so delicious and moist – made a large batch and it was gone within minutes at a breakfast bar we hosted! Most folks didn’t even realize it was vegan 🙂
These muffins were delicious and perfect for my kids to help with! We enjoyed learning how to make vegan buttermilk, too! We will definitely be making them again.
These muffins are the absolute best! The best breakfast to wake up too!
Thank you for yet another wonderful recipe. These Vegan Chocolate Chip Muffins turned out absolutely perfect.
Love these vegan muffins. They are perfectly moist and loaded with chocolate chips, just the way I like my muffins!
Yum, these look great.
My kids loved these!
great vegan muffins, they have a perfect rise
these cookies are so bomb! plus vegan? you rock!
So delicious to have such a great vegan option!
These vegan chocolate chip muffins are perfect for a snack or dessert! I loved how fluffy they were and not dense at all! Super delicious!
These look amazing Addison. I have to absolutely try these out.
My family devoured these in 24 hours! So easy and so good.