Chocolate Chip Muffins
Indulge in these moist and fluffy vegan chocolate chip muffins, bursting with rich chocolate flavor. Perfect for breakfast or a delightful snack!
Discover the joy of baking with this easy, whole-food plant-based recipe for chocolate chip muffins.
Made without any animal products, these muffins are a delicious treat that everyone will love.
Visit vegancooking.recipes for more wholesome and tasty vegan recipes that make healthy eating enjoyable.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using whole wheat flour adds more fiber and nutrients compared to all-purpose flour. You can also use any non-dairy milk of your choice to suit your taste. If you want to reduce sugar, consider decreasing the amount of maple syrup used.
Tips & Notes
- •For an extra touch, sprinkle some chocolate chips on top of the batter before baking.
- •Make sure to measure your flour correctly; too much flour can lead to dry muffins.
Recipe Variations
- •Add nuts like walnuts or pecans for added texture and flavor.
- •Incorporate fruit like bananas or blueberries for a different twist on the classic chocolate chip muffin.
Storage & Freezing
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. To thaw, leave them out at room temperature or microwave for a few seconds.
Frequently Asked Questions
Can I use other types of flour?
Yes, you can substitute whole wheat flour with all-purpose flour or gluten-free flour blends, but the texture may vary.
How do I store leftover muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
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Indulge in these moist and fluffy vegan chocolate chip muffins, bursting with rich chocolate flavor. Perfect for breakfast or a delightful snack!
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
- 3
In another bowl, mix the maple syrup, applesauce, non-dairy milk, vanilla extract, and melted coconut oil until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- 5
Fold in the dairy-free chocolate chips until evenly distributed throughout the batter.
- 6
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- 7
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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