Easy Vegan Chocolate Chip Muffins - One Bowl!

Calling all chocolate lovers and plant-based enthusiasts! These Vegan Chocolate Chip Muffins are full of fluffy goodness and gooey chocolate chips.  They are easy to make and only use 1 bowl.  Whether you're a full-on vegan or just curious about tasty alternatives, these muffins are perfect any time of the day.

Vegan Muffin Ingredients

This recipe uses simple ingredients.

• Non-dairy milk - My favorite dairy-free milk to use is unsweetened soy milk.  I also think it works the best when making a vegan buttermilk substitute.  But almond milk and oat milk also work really well and you can use any kind of plant-based milk you have.  Use caution with coconut milk as that will give these muffins a coconutty flavor.
• Apple cider vinegar - If you don't have any apple sider vinegar, you can substitute with white vinegar or lemon juice.
• Flour - I make these with all purpose flour.  If you want to use whole wheat flour, you can substitute about 50% of the total amount of flour with whole wheat.
• Baking powder and soda
• Non-dairy chocolate chips - Any brand you can find works but I love using Trader Joe's chocolate chips.
• Vanilla extract
• Brown sugar - If you don't have any brown sugar, you can substitute with white sugar.
• White sugar
• Salt
• Vegetable oil - Canola oil works well too.  In pinch you can use olive oil although it'll impart some flavor.

How to Make the Vegan Muffins

To start, preheat oven to 375°. Prepare a muffin tin by lightly coating with non-stick oil spray.  You can also use muffin liners if you like.

Next, use a measuring cup to measure out the non-dairy milk. Add the apple cider vinegar, stir and set aside. This will make a vegan buttermilk.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar and white sugar.

Stir in the vegan milk/vinegar mixture, oil, and vanilla extract into the dry ingredients until just combined.

Stir in the vegan chocolate chips with a spatula.

Divide the batter into the 12 muffin cups.  Bake in the preheated oven for 22 minutes on the center rack until they are golden brown.  If you want to make mini muffins instead, bake for about 15 minutes.

Let the muffins rest in the pan for about 5 minutes before letting the cool completely on a wire rack.

Storage/Freezing

Store these muffins in an airtight container at room temperature for up to 3 days.  You can also store these in a ziploc bag in the freezer.  For best results, thaw overnight in the fridge. 

FAQ

Can I make these into mini muffins?

Of course!  Just lower the baking time to about 15 minutes.

Don't I need to use a flax egg?

No.  I don't like baking with flax eggs as it makes baked goods too dense.  This recipe doesn't need flax eggs.

Can I use dark chocolate chips?

Sure!  If you can find them dark chocolate chips are delicious in this recipe.

Summary

These Easy Vegan Chocolate Chip Muffins will have everyone begging for seconds.  You might want to make a double batch!  They are sweet, fluffy, and super tasty.  Most importantly, they are easy to make and only need one bowl.  Enjoy!

Looking for other vegan muffin recipes?  Check out:

• Grape Nuts Muffins With Cranberries
• Easy Pumpkin Chocolate Chip Vegan Muffins
• The Best Vegan Lemon Blueberry Muffins