You'll love whipping up this quick batch of no egg choc chip muffins? They are moist, fluffy, and have the perfect amount of chocolate chips.
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CrA creamy vegan asparagus soup made with fresh asparagus, potatoes and caramelised onions blended with coconut milk. This vegan soup recipe is also gluten free.
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This vegan choc chip muffin recipe is a great alternative to your traditional choc chip muffin recipe using egg and the taste is fabulous.
In fact, whenever I bake any sweet goods that are plant-based/vegan, I always take two to work with me; one for myself and one for my friend. Now he is on a traditional diet and he never notices the difference (i.e., whether these eggless choc chip muffins are vegan or not)
So you see, these no muffins are perfect for everyone's taste buds.
This recipe is quite simple, in seven easy steps and around 40 minutes of your time, you will have your home smelling wonderful and a batch of freshly muffins ready for you to devour.
If you'd like to add a topping to them, try my vegan royal icing.
Here's why you should make these naturally sweetened choc chip muffins;
- Healthier than traditional counterparts
- The ingredients within this recipe are straighforward
- They make the perfect grab 'n' go snack
- Minimal effort need
- And they just taste wonderful
Here's how to make choc chip muffins
🥘 Ingredients
- Self raising flour (if you don't have this use plain flour with baking powder + baking soda)
- Maple syrup
- Plant based milk (e.g., almond milk or soy milk)
- Plant based spread (butter alternative)
- Vegan chocolate chips
- Vanilla extract/essence
🔪 Baking Instructions
Step One
Pre-heat oven to 180 degrees Celsius (356 Fahrenheit)
Step Two
In a large mixing bowl or mixer, add all dry ingredients (except chocolate chips) and combine
Step Three
Add all wet ingredients and combine
Step Four
Once all ingredients combined and your batter has formed, add chocolate chips and fold in
Step Five
Scoop batter into well greased muffin tray
Step Six
Top muffins with additional choc chips (optional)
Step Seven
Bake in oven for approximately 25min or until toothpick comes out clean when inserted in the middle of muffin. Allow to cool before transferring.
💭Recipe Tips
Chocolate chips - chocolate chips can be swapped for any vegan chocolate bar that can be smashed up into pieces; however make sure the pieces are similar in size to traditional choc chips
Plant based spread - if you don't have access to a vegan spread you could swap this out for vegetable or coconut oil
Maple syrup - can be swapped out for your preferred sweetener like coconut sugar
Don't over mix the batter, try to minimise the amount of mixing to avoid the muffins turning out dense
Allow muffins to cool for at least 10-15 minutes before taking them out of the tray, this will ensure they stay in tact
Store these vegan choc chip muffins in an airtight container (once completely cooled to avoid condensation) for several days in your pantry
This eggless choc chip muffin recipe yields 12 muffins. If you're in need of a great 12 cup muffin tray, try this one.*
❓FAQ
Generally this is because the batter has been over mixed. Try sifting flour to make it airy and measure out the right amounts, as more flour makes it dense. The batter shouldn't be runny.
Normally this is because the muffins are under baked. Try not to open the oven during baking, set a timer as soon as they put into the oven.
Plant based yoghurts, vinegar & baking soda, unsweetened applesauce, silken tofu, mashed ripe banana, ground flaxseed, aquafaba.
📋Other vegan muffin recipes
📖 Recipe
No Egg Choc Chip Muffin
Ingredients
No Egg Choc Chip Muffins Ingredients
- 2 cup Self raising flour
- ½ cup Maple syrup
- ¾ cup Plant based milk (e.g., almond milk or soy milk)
- ¾ cup Plant based spread (butter alternative)
- ½ cup Plant based chocolate chips
- 1 teaspoon Vanilla extract/essence
Instructions
- Pre-heat oven to 180 degrees Celsius (356 Fahrenheit)
- In a large mixing bowl, add all dry ingredients (except chocolate chips) and combine
- Add all wet ingredients and combine gently
- Once all ingredients combined and your batter has formed, add chocolate chips and fold through
- Scoop batter into well greased muffin tray
- Top muffins with additional choc chips (optional)
- Bake in oven for approximately 25min or until toothpick comes out clean when inserted in the middle of muffin
- Allow to cool for 10-15 before transferring.
Notes
- Chocolate chips - chocolate chips can be swapped for any vegan chocolate bar that can be smashed up into pieces; however make sure the pieces are similar in size to traditional choc chips
- Plant based spread - if you don't have access to a vegan spread you could swap this out for vegetable oil
- Maple syrup - can be swapped out for your preferred sweetener like coconut sugar
- Don't over mix the batter, try to minimise the amount of mixing to avoid the muffins turning out dense
- Allow muffins to cool for at least 10-15 minutes before taking them out of the tray, this will ensure they stay in tact
- Store these vegan choc chip muffins in an airtight container (once completely cooled to avoid condensation) for several days in your pantry. Other muffins that store well are healthy banana muffins with coconut
Equipment
Nutrition
ella
i love these! i made them as mini muffins. yummy
Janelle
Mini muffins are a great lunch box idea
Qashang | Chili to Choc
You had me at 6 ingredients. The muffins look fabulous.