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–+ servings
Mini vegan chocolate chip muffins bunch together in a serving tray.

Vegan Chocolate Chip Muffins

5 from 1 vote
Cook Time: 30 minutes
Total Time: 30 minutes
Serving Size: 24 mini muffins
Author Puja Verma
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DESCRIPTION

These tender mini chocolate chip muffins are made with all vegan ingredients. They are super soft, fluffy, and moist. Perfect for an afternoon snack or a sweet chocolaty bite after dinner. Try these with a cup of coffee or tea.

INGREDIENTS
  

Dry Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup oat milk room temperature
  • ½ cup coconut oil melted
  • ½ cup apple sauce
  • 1 teaspoon vanilla extract

Other Ingredients

  • 1 tablespoon apple cider vinegar
  • 1 cup mini chocolate chips vegan
  • ¼ teaspoon sea salt

METHOD
 

  • Preheat the oven to 350°F. Place muffin liners in a muffin baking tray.
  • In a small bowl, mix together all the dry ingredients. Set aside.
  • In a medium bowl, mix together all the wet ingredients.
  • Slowly add the dry ingredients to the wet ingredients and mix well till it is all combined and comes together as a batter.
  • Mix in the the apple cider vinegar and then fold in the chocolate chips.
    Note: Reserve and set aside a handful of chocolate chips to add on the top of the muffins.
  • Use a spoon to divide the batter into your muffin tins.
  • Scatter the reserved chocolate chips over the top, and sprinkle over some sea salt.
  • Bake the muffins for 30 minutes. Once muffins are baked, insert a toothpick into one of the muffins to check for no wet batter. Cool down for 10 minutes before serving.
  • Note: This recipe makes for 24 mini muffins or 12 regular sized muffins.

NOTES

  • Measure accurately: For the best results, use exact measurements. A kitchen scale really comes in handy for baking.
  • Don't overmix: Mix until the ingredients are just combined to avoid tough muffins.
  • Use room-temperature ingredients: Make sure the wet ingredients are all brought to room temperature to ensure your ingredients blend together perfectly.
  • Fill the muffin cups: Don't fill more than ⅔ of each cup to allow space for rising.
  • Don't overbake: Keep a close eye on the muffins during the final minutes of baking. Overbaked muffins can quickly become dry.

NUTRITION

Calories: 287kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 140mg | Potassium: 42mg | Fiber: 1g | Sugar: 23g | Vitamin A: 78IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 1mg
Course: Breakfast, Dessert, Snack
Cuisine: All
Keyword: vegan chocolate chip muffin recipe, vegan chocolate chip muffins
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