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Home » Sweet Baking

Easy Eggless Chocolate Chip Muffins

Published: Jun 11, 2024 · Modified: Nov 8, 2024 by Janelle Hama *This post may contain affiliate links. Disclosure

212 shares
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There's nothing like freshly baked golden brown eggless chocolate chip muffins made with only 6 ingredients. These are fluffy, naturally sweetened, vegan and easy to make. 

a close up of a choc chip muffin on baking paper
Fresh out of the oven eggless choc chip muffins

I am a huge fan of muffins, they're like a little meal that brings out my inner little girl, as a result of my love for them, I've got a few recipes up my sleeve, such as my vegan banana coconut muffins or vegan chocolate muffins.

an open muffin with chocolate chips through it and a bottle of milk in the background

Ingredients Highlight

The complete list of ingredients with measurements, can be found in the full recipe card below.

When it comes to making egg-free muffins, it doesn't get any quicker than this easy recipe with simple ingredients.

There are only two dry ingredients: vegan chocolate chips and self-raising flour, which already has the raising agent blended in.

This means you only need to add dairy-free milk and butter (or any milk and melted butter you prefer, I like using almond milk), and maple syrup (instead of regular white sugar).

Variations

If you prefer to use all-purpose flour (aka plain flour), you can add a teaspoon of baking powder, a ¼ teaspoon of baking soda and a teaspoon of apple cider vinegar.

Sometimes, I've used a block of vegan chocolate chopped into small pieces rather than choc chips, which you can also do for these vegan oatmeal chocolate chip cookies. Additionally, you can substitute vegetable oil or canola oil for the vegan butter.

For an extra treat, add almond buttercream frosting  to the delicious muffins.

How To Make Eggless Chocolate Chip Muffins

Make the Muffin Batter

In a large bowl or mixer, add the self-raising flour and make a well in the center. Pour all wet ingredients into the well and whisk until just combined, being careful not to overmix. Gently fold in the chocolate chips.

Bake

Grease the muffin pan and evenly distribute the batter into each muffin cup. Top each muffin with additional chocolate chips (optional). Bake in a preheated oven (fan-forced) at 180°C (356°F) for approximately 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins plenty of time to cool in the pan for at least 15 minutes (this is the minimum time) before transferring them to a cooling rack to reach room temperature, ensuring they don’t fall apart.

12 non baked choc chip muffins in a muffin tray
12 baked choc chip muffins in a muffin tray

Janelle's Baking Tips for Best Results

  • For precise measurements, use a kitchen scale and the metric system.
  • If you can't use a scale, fluff the flour, scoop it into the measuring cup, and level it off. Do not pack it down.
  • Avoid overmixing the batter to prevent dense muffins.

Storage

Store these vegan chocolate chip muffins in an airtight container to avoid condensation once they are completely cooled to room temperature. They will stay fresh for several days in your pantry.

two chocolate chip muffins on a plate with one opened

FAQ

Why are my eggless muffins dense?

Dense muffins are often the result of over-mixing the batter. To avoid this, try the following tips:
Sift the flour: Sifting helps make the flour airy, leading to a lighter batter.
Measure accurately: Ensure you measure the correct amounts of flour, as too much can make the muffins dense.
Check consistency: The batter should not be runny; it should be thick but not overly stiff.

Why are my vegan choc chip muffins flat?

Bake fully: Ensure the muffins are baked thoroughly before removing them from the oven.
Whilst baking: Do not open the oven door during baking, as this can cause the muffins to collapse.
Use a timer: Set a timer as soon as you place the muffins in the oven to ensure they bake for the correct amount of time.

More Delicious Eggless Muffins

Some of my favorites include these ultra-decadent eggless chocolate muffins, cinnamon apple muffins, or blueberry vegan muffins.

Have you ever tried a savory muffin? I love my zucchini muffins which are savory.

one choc chip muffin on a stack of white plates

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

a single muffin with chocolate chips through on white paper

Easy Eggless Chocolate Chip Muffins

Golden brown eggless chocolate chip muffins made with only 6 ingredients. These are fluffy, naturally sweetened, vegan and easy to make. 
Print Pin Rate Save Recipe Saved Recipe
Course: Dessert
Cuisine: American, Australian
Diet: Vegan
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 servings
Author: Janelle Hama

Ingredients

  • 2 cup Self raising flour
  • ½ cup Maple syrup
  • ¾ cup Dairy free milk
  • ¾ cup Dairy free butter melted
  • ½ cup Vegan chocolate chips
  • 1 teaspoon Vanilla extract/essence
Metric - US Customary
Prevent your screen from going dark

Instructions

  • In a large mixing bowl or mixer, add flour and make a well in the centre. Add all wet ingredients into the well and whisk until it comes together. Do not over whisk. Fold in chocolate chips.
  • Scoop batter and equally divide it into a well greased muffin tray with 12 cups. Top muffins with additional choc chips (optional).
  • Bake in a preheated fan-forced oven of 180C (356F) for approximately 25min or until toothpick comes out clean when inserted in the middle of muffin. Allow to cool before transferring. Store in an airtight container.

Video


Notes

See the above article if you wish to use all purpose flour.
I highly recommended using the metric system when baking for accurate results
 
In this recipe 1 cup = 250g and 1 tablespoon =20ml.

Nutrition

Calories: 252kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 96mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


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If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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Reader Interactions

Comments

    4.94 from 63 votes (46 ratings without comment)

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    Recipe Rating




  1. Margo

    January 12, 2025 at 8:14 am

    5 stars
    Halved the recipe, added ~ 1/4 cup of soaked goji berries and liquid they soaked in, used general purpose flour + tspn of baking soda mixed with 2 tspns boiling water, replaced maple syrup with honey. Very light and delicious 😋

    Reply
  2. Aria

    April 11, 2022 at 2:37 am

    5 stars
    So easy to make!

    Reply
  3. Natalie

    February 11, 2022 at 8:44 pm

    5 stars
    Wow, they're amazing. The texture is so fluffy and perfect. I would never guess there's no egg in them.

    Reply
  4. nancy

    February 11, 2022 at 8:17 am

    5 stars
    yes to egg free recipes!! thanks for this easy and tasty one!

    Reply
  5. Joyce K.

    February 01, 2022 at 6:26 am

    5 stars
    I am always wanting to try vegan versions of foods that I love. This was so much better than you can imagine!!

    Reply
  6. Nora

    January 11, 2022 at 5:54 am

    5 stars
    They turned out perfectly and my folks loved them! Thanks for sharing!

    Reply
  7. ella

    April 16, 2021 at 4:51 pm

    5 stars
    i love these! i made them as mini muffins. yummy

    Reply
    • Janelle

      April 19, 2021 at 9:01 am

      Mini muffins are a great lunch box idea

      Reply
  8. Qashang | Chili to Choc

    August 31, 2020 at 7:26 pm

    5 stars
    You had me at 6 ingredients. The muffins look fabulous.

    Reply
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A culinary enthusiast with a keen interest in creating delicious vegan Lebanese recipes.

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