These oil free Vegan Chocolate Chip Muffins are soft, moist and so gooey that they melt in mouth immediately! This fluffy decadent dessert comes together in 30 minutes and is nut free along with being freezer friendly.
These are the best Chocolate Chip muffins just like my vegan oatmeal chocolate chip cookies.
I made them on a healthier note too so that you can start your day on a sweet note. These serve well as a snack or as an after-dinner dessert.
Its so perfect for all ages. I sometimes, pack these in in school for my daughter’s snack.
It’s made with oat flour and is refined sugar free too. Now, that’s a bonus plus its gluten free.
On weekends, they make their breakfast out of these dairy free chocolate chip muffins along with a glass of milk.
Its very interesting for me, because, I found a great way to feed them oats. The best part is that they don’t even know it. So, I am sure this recipe is gonna make all the mommies happy just like me.
This makes me even more excited to share my newly invented Vegan Chocolate Chip muffins recipe.
So why wait…. Let’s get started.
Ingredients for easy vegan chocolate chip muffins
Oat flour
Baking powder
Baking soda
Salt
Oat milk
Apple cider vinegar
Flaxmeal
Maple syrup
Vanilla
Dairy free chocolate chips
So, aren’t these the simplest ingredients ever? Well, lets check out the details and I am sure you must already be having them in your kitchen.
Ingredients notes:
Oat flour – it’s a complex carbohydrate and is healthier as compared to all purpose flour. It also binds well plus its gluten free. You may use store bought oat flour or grind your own from rolled oats.
Oat milk – almond milk can also be used here but oat milk makes it creamier and sweeter.
Apple cider vinegar – this compliments the baking soda which helps in rising and making these muffins fluffy. Moreover, I combine it with oat milk which adds a lot of flavor and texture to these.
Flaxmeal – this is a great egg replacer that makes these chocolate chip muffins softer and adds omega3 fatty acids also to them.
Maple syrup – this is a healthier sweetener and make these eggless chocolate chip muffins refined sugar free.
Chocolate chips – I used dairy free mini chocolate chips which works excellent in this recipe. But you may use any chocolate chips of your choice too.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Chocolate Chip Muffins
Firstly, in a mixing bowl, I combined oat flour, baking powder, baking soda and salt. Then, I mixed it very well and kept it aside.
Secondly, I combined oat milk and apple cider vinegar. Then, I stirred it and kept it aside too.
In the meanwhile, I soaked flax meal in the warm water and stirred it continuously until it thickened and formed jelly like consistency.
Next, I stirred maple syrup and vanilla extract to oat milk.
Thereafter, I folded all the wet ingredients to the dry ingredients and whipped it into a thick batter.
Afterwards, I folded in chocolate chips to it and scooped it onto the prepared muffin tray.
Then, I baked it in the middle rack of the oven at 350-degree Fahrenheit for 27 minutes.
Later, I turned it off and let them rest inside the hot oven for 2 minutes.
Lastly, I took them out to let them cool down on a wire rack.
My whole house was filled with its aroma that we could hardly wait for them to cool down.
They tasted awesome when warm but as they cooled down it became easier to take them out of their liners and enjoy it even more.
These are the best vegan chocolate chip muffins I have eaten so far. Moreover, its my kids approved and they basically live on these.
Expert tips:
- The best way to stick muffin liners in the tray is by greasing the tray first and placing the liners in each hole.
- Most importantly, do not let oat milk curdle. Just stir oat milk and cider vinegar for few minutes until flaxmeal gets ready to be used.
- While filling the tray with the batter, make sure to scoop it with large cookie scoop as this would be easier and neat.
- Do not over mix your batter. Just mix enough as long as all the ingredients blend well and there are no lumps. Then, fold in chocolate chips and try to mix them 3-4 times only.
You may store these chocolate chip muffins in an air tight container at room temperature for 2-3 weeks or refrigerate for about 1 month.
Yes, let them cool down very well and then place them in the Ziploc bags and freeze them for about 3 months. Reheat in the oven at 350-degree Fahrenheit for 4-5 minutes or until the center softens. Do not overcook.
I used dairy free mini chocolate chips here. I have provided its link for your reference in the recipe card. However, you may use any dairy free or dark chocolate chips in this recipe.
Even though these are oil free, I have worked on this recipe to make them moist. Simply follow the steps correctly and measure the ingredients as mentioned.
My other muffin recipes that might interest you:
Pear Muffins
Vegan Blueberry Muffins
Cranberry Chia Muffins
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
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Vegan Chocolate Chip Muffins
Ingredients
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup + 2 tbsp oat milk
- 1 tbsp apple cider vinegar
- 1/4 cup flax meal (soaked in 1/2 cup warm water)
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup dairy free mini chocolate chips
Instructions
- Preheat oven at 350 degree and place muffin liners in a muffin tray.
- In a mixing bowl combine oat flour, baking powder, baking soda and salt. Mix well and keep it aside.
- In another bowl combine oat milk and apple cider vinegar. Mix and keep it aside. In another small bowl soak flaxmeal and whisk it continuously until all the liquid is absorbed and it forms like a thick jelly consistency and keep it aside.
- Now, in the milk bowl add maple syrup and vanilla extract. Stir it well.
- In the flour mixture, fold in soaked flaxmeal and the milk mixture. Whip it into a thick sticky batter.
- Fold in chocolate chips to the batter and with a large cookie scoop fill each muffin liner up to half. Shake the muffin tray a bit for the batter to settle nicely. Place it in the middle rack of the oven. Bake it for 27 minutes. Turn it off and let the muffins rest in the warm oven for only 2 minutes. (Do not keep these muffins the in warm oven for very long). This helps in browning and firming.
- Take it out and let it cool. Then take out each muffin and place them on a cooling rack to cool down completely. As they cool down it will be easy to remove them from their liners
Notes
- Do not let milk and vinegar sit for very long. So, mix them while soaking flaxmeal.
- The best way to stick the muffin liners in the tray is to first grease each muffin hole in the tray with the cooking spray. Then place the muffin liner in it by pressing from the center. This helps the muffin liners to stay in their places while filling it up with the batter.
- At room temperature – let them cool down completely and then store them in an air tight container for 2-3 weeks.
- Refrigerate – after cooling down completely refrigerate them in an air tight glass container for about 1 month.
- Freeze – it is important for them to cool down completely. Seal them in a Ziploc bag and freeze for about 3 months.
- You may enjoy as is if storing at room temperature.
- If refrigerated, you may still enjoy them cold or warm it up in the oven at 350-degree Fahrenheit for 3 minutes. Take it out and let them cool down a bit again.
- If frozen, then reheat in the preheated oven at 350-degree Fahrenheit for 5 minutes or until the center softens. Take it out and let cool down a bit. Do not overcook.
Nutrition
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