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Today I’m sharing a revamped version of THE MOST POPULAR recipe on my blog: Vegan Chocolate Chip Muffins! These muffins are made with simple ingredients and come together in ONE big bowl. You can easily replace the chocolate with blueberries, nuts, or whatever else your heart desires!
Want more yummy vegan baked goods? I suggest trying out my Vegan Chocolate Chip Cookies, these AMAZING Peanut Butter bars, my PERFECT Vegan Sugar Cookies, and my Chewy Vegan Oatmeal Cookies!
**This recipe post was updated on April 24, 2023 with new photos and text but the recipe itself is the same!**
Hopefully by now you now how much I LOVE these muffins. They’re simple to make and the flavor is incredible! I’ve shared various versions of them over the years including these Vegan Blueberry Muffins and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!).
I always get tagged in SO MANY Instagram posts and stories (especially on the weekends) of y’all making these muffins and it makes me so happy :D
Since the photos were so old and really didn’t do the recipe justice, I figured that it was time for a nice little refresh.
Why you’ll love these muffins:
- they’re fluffy and moist
- SO SO easy to throw together requiring just ONE bowl to stir everything together
- easily customizable: you can swap out the chocolate chips for fruit, nuts, seeds, or whatever floats your boat :) You can also swap out the peanut butter for any other nut or seed butter that you wish.
- make for amazing leftovers! Seriously- I often double the recipe so that we can have them for breakfast for a good few days.
- they’re made with simple ingredients that you probably have in your pantry RIGHT NOW
Ingredient’s we’re using
- Flour– I pretty much always make these with all purpose flour. I often get asked how you can make these muffins gluten free and my best advice is to use a gluten-free flour blend. I have tried these with oat flour and while they’re didn’t end up quite as light and fluffy, they DID still taste delicious.
I have NOT tried these with whole wheat flour so i can’t say how well that would work. - Maple syrup– this sweetens the muffins while keep the ingredients plant based with natural ingredients.
- Non-dairy Milk– I most often use almond milk or soy milk BUT you can really use any plant-based milk that you have on hand! I’ve tried these with a lite coconut milk and oat milk before as well.
- Peanut Butter– love love love peanut butter in these but I often get asked what can be used in it’s place. Honestly, really any kind of nut or seed butter would work well in this recipe. Actually, I keep meaning to try these out with tahini but haven’t done it yet. Sounds so good! The MAIN THING you need to know is that this works best with a drippy nut/ seed butter. You do not want to use something like jif as it’s too thick. If that’s all you have on hand, try mixing in a tablespoon of coconut oil into the batter to thin it up a bit.
- Banana– you do taste the banana in these muffins but it’s not overwhelming. Similar to with banana bread, it’s best if you use a ripe banana. And if you’re looking for a substitute, you can swap the banana for apple sauce.
- Chocolate Chips– as I’ve already mentioned, you can swap the 1/2 cup of chocolate chips with 1/2 cup of fruit such as fresh blueberries (frozen blueberries work great here!) or raspberries or you can swap it with nuts, seeds, or whatever your little heart desires!
How to make them
One thing I really love about this recipe is how INCREDIBLY easy they are! Let’s briefly go over it:
- Pre-heat the oven and line your muffin pan with liners OR spray with cooking spray.
- In a large bowl, sift or whisk together all of the dry ingredients.
- To the SAME bowl, add in the wet ingredients and stir until just combined. Fold in the chocolate chips.
- From here, simply pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean.
How to store leftovers
As I mentioned, these muffins make for AMAZING leftovers. So, you might be wondering the best way to store them. If you’re planning to eat them all within 48 hours then you can store them in an air tight container on the counter.
BUT if you want them to last a bit longer, I suggest storing them in an air tight container in the fridge. When ready to eat, you can heat them up in the oven or microwave (because who wants a cold muffin!?).
More Vegan Muffin Recipes that you’ll enjoy:
Chocolate Chip Vegan Muffins
Ingredients
- 1 cup flour, I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- ½ teaspoon cinnamon
- ¼ cup maple syrup
- ½ cup almond milk
- 3 tablespoons nut butter, I used peanut butter this time but have also made these with almond butter
- 1 teaspoon vanilla extract
- 1 medium banana, mashed
- ½ cup of non dairy chocolate chips- I used mini chocolate chips*
Instructions
- Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
- Gently stir in the chocolate chips.
- Evenly spoon the mixture into the 6 muffin cups.
- Top with a few more chocolate chips if desired.
- Bake in oven for 20-25 minutes or until golden brown.
- Let cool slightly and ENJOY!!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favourite muffin of all times, they are great!!
Followed the recipe as written (doubled), baked for 20min, and my muffins turned out perfect! I loved that this was an easy way to use up two old bananas and I only had to use one bowl. Tasted fantastic too!
They are easy, quick,& extremely tasty! Thank you!!!! I appreciate the way I can switch ingredients (my bananas were not ripe). The first 5m I baked at 400 then lowered to 350 for 15m and the came out perfectly. Again I really appreciated this as I ran out of time to make breakfast (was able to clean up completely while muffins were baking)
These were perfect. I had exactly 1 ripe banana which left a lot of the recipes I found off the table. This recipe was easy and so yummy. I struggle with vegan baking so I’m always happy to find simple recipes that satisfy my love of baked goods.