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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.
My partner and his son ask for these muffins all the time and I never mind the task, as they are SO easy to make.
I make 4 jumbo muffins instead of 6 regular ones and they are perfect. These never make it the whole day before they’ve been devoured. Seriously, my family fights over these.
very good, moist, easy muffins. will make them again and again for sure. thanks
I used white chocolate chips, sunflower butter and added pistachios! So good
Really good! Very moist and fluffy! I used 1/2 cup of unsweetened applesauce to replace the bananas and I used soy milk instead of almond milk. And I used sunflower seed butter. Definitely going to make these again!
I’ve been eating these every morning for breakfast! So delicious!
Just made this and tried them warm and omg they’re so good!!! I replaced the maple syrup with two tablespoons of brown sugar, and the flour with oats and blended them along with the bananas for texture. and they turned out great, will do them again x
1st time going to try chocolate chip muffin recipe. Can I use honey instead of maple syrup?
I used wheat flour. I don’t recommend it. The flavor had a kick at the end. Will try these again!
These are the best muffins I have tried. This recipe is my go-to recipe to make whenever I want something sweet. I love it!!! Thank you so much for creating it!!! So far I have tried chocochips and pumpkin, but now I want to try all your recipes.
Hello can you double the recipe and make a dozen with it??