No Egg Choc Chip Muffin (6 Ingredients Only)

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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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.

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

📋Other vegan muffin recipes

• Healthy banana muffins
• Lemon Cake with Thyme

📖 Recipe

No Egg Choc Chip Muffin

Love to whip up a quick batch of choc chip muffins? With ‘no-egg’? I do! These are perfect for kids lunch boxes as well as your own lunch box. As soon as these came out of the oven, it felt like half the tray vanished; the muffin monsters came out to feed.

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegan

Keyword: eggless muffins, muffins without egg, no egg choc chip muffins, no egg muffins, vegan choc chip muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 servings

Author: plantbasedfolk

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 tsp Vanilla extract/essence

Metric - US Customary

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

12 cup non-stick muffin tray

Nutrition

Serving: 113g | Calories: 198kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Sodium: 23mg | Potassium: 104mg | Fiber: 1g | Sugar: 12g | Calcium: 49mg | Iron: 1mg

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