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.
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.
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.
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.
FAQ
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.
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.
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
Easy Eggless Chocolate Chip Muffins
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
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
Nutrition
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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Margo
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 😋
Aria
So easy to make!
Natalie
Wow, they're amazing. The texture is so fluffy and perfect. I would never guess there's no egg in them.
nancy
yes to egg free recipes!! thanks for this easy and tasty one!
Joyce K.
I am always wanting to try vegan versions of foods that I love. This was so much better than you can imagine!!
Nora
They turned out perfectly and my folks loved them! Thanks for sharing!
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.