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.

Vegan chocolate chip muffins

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.

Ingredients in white bowls

Vegan Buttermilk

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

Step 1

First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.

Step 2

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.

Step 3

In a mixing bowl, add gluten free flour, baking powder and sugar. Stir to combine.

Step 4

In another bowl, combine avocado oil and vanilla extract. Slowly stir in curdled milk.

Step 5

Then, pour wet mixture into dry mixture. Stir until combined.

Step 6

Then, fold in chocolate chips.

Step 7

Spoon dough into greased muffin pan. Sprinkle with extra chocolate chips on top if desired.

Muffin batter in pan

Step 8

Bake for 17 to 18 minutes or until a toothpick inserted comes out clean.

Muffins with mini chocolate chips

Step 9

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.

Vegan chocolate chip muffins with almond milk

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.

Blueberries

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

Are they gluten free?

Yes, these muffins are gluten free when made with gluten free flour.

Can I use another type of milk?

Sure! Use your favorite type of milk.

How do I know they are done baking?

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.

Muffins with mini chocolate chips

You May Also Like

If you make this Vegan chocolate chip cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Vegan Recipes.

Vegan chocolate chip muffins

Get the Recipe: Vegan Chocolate Chip Muffins

These Vegan chocolate chip muffins are so easy to make and absolutely delicious! They are great for a quick and easy breakfast, snack, or even dessert. These gluten free Vegan muffins are loved by both kids and adults!
5 from 14 votes

Ingredients

Instructions 

  • 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.

Notes

  • 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.
Calories: 256kcal, Carbohydrates: 40g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 98mg, Potassium: 23mg, Fiber: 1g, Sugar: 17g, Calcium: 80mg, Iron: 1mg

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