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The Best Vegan Chocolate Muffins

These are the best vegan chocolate chip muffins! Soft and fluffy, perfect for quick on the go breakfast idea. Just like your favorite from your local bakery, they are an absolute must in your recipe collection.
Course Breakfast, Snack
Cuisine American
Keyword dairy free breakfast, dairy free recipes, dairy free snacks, vegan breakfast, vegan recipes, vegan snacks
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 413kcal
Author LarishaBernard

Ingredients

Wet Ingredients

Dry Ingredients

Optional Topping

Instructions

  • Preheat oven to 400 degrees. Grease a muffin pan or place liners into each cup. 
  • Add apple cider vinegar to a cup and then 2/3 cup vegan milk. Let sit for 10 minutes.
    *This makes vegan buttermilk.
  • To a large bowl add the buttermilk, applesauce, oil and vanilla. Stir together. 
  • Add both sugars and combine again.
  • Add all your dry ingredients and blend just until combined again, careful not to over mix.  
  • Fold in 1 cup chocolate chips.  
  • Fill muffin cups up 3/4 of the way full of batter and then place in the oven. 
  • Top with remaining chocolate chips and sprinkle with optional cane sugar.
  • Cook at 400 degrees for 8 minutes, then lower temperature to 350 for 10-15 minutes or until a toothpick inserted comes out clean. 

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Facts do not include walnuts or optional crumb topping. 
 

Nutrition

Serving: 1muffin | Calories: 413kcal | Carbohydrates: 55g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Sodium: 109mg | Potassium: 136mg | Fiber: 2g | Sugar: 35g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg