• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Muffins

    Dated: March 4, 2022 Last Modified: March 4, 2022 by Laura This post may contain affiliate links.

    Simple Vegan Chocolate Chip Muffins

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    Soft, fluffy, and delicious vegan chocolate chip muffins! They make for the perfect breakfast or snack time treat. Made with simple ingredients you already have on hand, these muffins are a quick and easy recipe that everyone will love. 

    These muffins contain no dairy, no eggs, no nuts, and no butter, making them an allergy friendly and vegan friendly option for breakfast! 

    Free from: dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more

    12 vegan chocolate chip muffins on a round black wire cooling rack with a towel

    If you love vegan chocolate recipes, make sure you check out vegan double chocolate muffins, vegan chocolate cake, and vegan chocolate pie! 

    Jump to:
    • Ingredients 
    • Allergy Substitutions 
    • Best Vegan Chocolate Chips 
    • Instructions 
    • How to Store 
    • Variations 
    • Tips for Success 
    • FAQ
    • More vegan recipes to love 
    • Recipe

    Ingredients 

    You only need a few simple ingredients to make these vegan chocolate chip muffins! 

    ingredients for chocolate chip muffins in various glass bowls on the kitchen table with a towel
    • Flour - All purpose flour works best in these muffins. If you are using self-rising flour, omit the baking powder and salt.
    • Sugar - My favorite vegan sugar is Pioneer which is made from beets. Other vegan sugar brands to try are Wholesome Organic Cane Sugar or Florida Crystals Organic Raw Cane Sugar. You could use brown sugar in a pinch. I have not tried these with coconut sugar.
    • Baking Powder + Salt 
    • Canola oil
    • Non-Dairy Milk of choice - My favorites are soy milk, rice milk, or oat milk.
    • Non-Dairy Yogurt of choice - Try to use a vanilla flavored variety if possible. This makes the muffins sweet! Plain/unflavored is also a good choice. 
    • Vanilla Extract
    • Chocolate Chips 

    Allergy Substitutions 

    If avoiding corn, make sure that your baking powder is corn free. 

    If avoiding wheat/gluten, check out these vegan gluten free double chocolate chip muffins. You could use gluten free flour for this recipe, adding an additional tablespoon of rice milk. I recommend using a blend and not a single flour like oat flour or almond flour. 

    Use your favorite non-dairy yogurt for this recipe. I’ve found that vanilla flavored makes them sweeter while a plain flavor makes them a little less sweet. Coconut, soy, oat, cashew, almond, etc yogurts all work equally well in this recipe. 

    Use any kind of non-dairy milk that you like. My favorites to bake with are soy milk and rice milk. 

    chocolate chip muffins in a muffin tray surrounded by muffins

    Best Vegan Chocolate Chips 

    Best Allergy Friendly Vegan Chocolate Chip : Enjoy Life Chocolate Chips. These chips are rich with a nice chocolate flavor, melt just enough in the oven to get all delicious, but don’t turn into liquid chocolate. Plus, they are free of major allergens! You can get them in normal chip size, mini chips, and chocolate chunks. 

    Best Grocery Store Brand: Simple Truth or Sprouts Brand chocolate chips. Both of these major realtors make vegan chocolate chips for their store generic and they are accidentally vegan and totally delicious. 

    Best Sugar Free Chocolate Chip: Pascha Chocolate Chip with Stevia. For a lower sugar option, these are a great option and they are made with real stevia. 

    Instructions 

    For the full recipe with all the measurements, make sure that you check out the recipe box below! Here is where I go into more detail about each step and how to make the best muffins ever. 

    Start by lining a 12 muffin tray with muffin liners or spraying liberally with oil. You don’t want these muffins to stick! Set this aside while the oven preheats to 375F. 

    In a large mixing bowl, whisk together the wet ingredients: sugar, non-dairy milk, non-dairy yogurt, oil, and vanilla extract. 

    Yes, sugar is a wet ingredient here. When you add sugar to the wet ingredients, especially fat heavy ingredients like butter or oil, it creates thousands of tiny air bubbles. This makes the batter light and fluffy! As the muffins bake, these air bubbles will expand, helping the muffins to rise, as well as keeping the final result light and airy. 

    whisking dry ingredients together in a glass bowl
    whisking wet ingredients together in a glass bowl

    In a small bowl, sift together the dry ingredients: flour, baking powder and salt. 

    Now, add the dry ingredients to the wet. Switch to a spatula or large spoon to mix this together. Don’t over mix! You don’t want the gluten to develop which would make the muffins tough and lose some of their fluffiness. 

    Finally, add the chocolate chips. Give this a few stirs and let it be.

    Scoop about a ¼ cup of batter into each muffin tin, (an ice cream scoop is a quick and easy way to do this!) filling them about ¾ of the way full. Sprinkle a few more chocolate chips on top if you want them to be extra chocolatey! 

    finished chocolate chip muffin batter in a glass bowl with a whisk
    chocolate chip muffins in trays before baking

    Bake the muffins for about 23-25 minutes. This will depend on your oven and how hot it runs. 

    The muffins are done when they are golden brown in color and a toothpick inserted into the center pulls out clean. It may have some chocolate on it so don’t let that worry you! 

    Let the muffins cool in the muffin tin for 10 minutes before removing them onto a cooling rack. Let them cool completely before enjoying. 

    How to Store 

    Countertop: These muffins keep best on the kitchen countertop for about 3 days when kept in an airtight container. 

    Fridge: They will last a few days longer in the same container in the fridge; about 5 days. 

    Freezing: You can freeze these muffins after baking. Simply wrap them individually in plastic wrap and then pop them in a freezer bag or other freezer safe container. They will keep for up to 3 months when stored this way. Make sure you let them thaw completely before enjoying after freezing. 

    chocolate chip muffin halves to show the inside of the fluffy muffin surrounded by more muffins and chocolate chips

    Variations 

    To make them oil free, replace the oil with an equal amount of applesauce. Note, the muffins will be a bit more dense when doing this. 

    You don’t have to make them with chocolate chips! Pop in any sort of mix in for a quick and easy muffin recipe. Some yummy variations are:

    • Blueberries
    • Dried fruits like cranberries 
    • White chocolate chips (vegan ones available here!) 
    • Spices like cinnamon, ginger, and nutmeg with a tablespoon of pumpkin puree
    • Chopped nuts or shredded coconut 

    Tips for Success 

    • The best way to measure wheat flour is to scoop it into the measuring cup with a spoon and then level it off with the back of a knife. This will provide the most accurate measurement.
    • Use a neutral flavored oil for best results. I like canola oil best. Avocado and light olive oil could also work. I don't recommend coconut oil as it is too heavy for these vegan muffins.
    • Let the muffins cool completely before enjoying! The wrapper is more likely to stick to the muffin if you try to eat one only 15 minutes after baking. Patience is recommended. 
    • Make sure the oven rack is set to the middle of the oven. Baking these in the upper or lower part of the oven can cause them to bake unevenly. The center rack is the best placement.
    • Don't over mix these muffins. Over mixing can cause dense muffins.
    close up of inside of the muffin surrounded by more muffins and chocolate chips

    FAQ

    Can I make mini muffins with this recipe?

    Yes! This recipe makes both mini muffins and regular muffins. Use a mini muffin pan and bake for 15 minutes or until they are golden brown and a toothpick pulls out clean.

    More vegan recipes to love 

    • close up of gluten free vegan double chocolate muffins with one muffin in the foreground opened so you can see the delicious texture inside with more muffins in the background
      Easy Gluten Free Vegan Double Chocolate Muffins
    • easy gluten free vegan pancakes in a stack on a white plate on a white table with strawberries and syrup // livingbeyondallergies.com
      Easy Gluten Free Vegan Pancakes
    • apple coffee cake sliced close up on a white countertop
      Apple Coffee Cake (gluten free + top 14 free + vegan)
    • A gluten free blueberry muffin in a white muffin wrapper is next to fresh blueberries on a wood table. More muffins are blurred in the background.
      Gluten Free Blueberry Muffins

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    looking down on 12 vegan chocolate chip muffins on a round cooling rack with a towel

    Simple Vegan Chocolate Chip Muffins

    Soft, fluffy, and delicious vegan chocolate chip muffins! They make for the perfect breakfast or snack time treat. Made with simple ingredients you already have on hand, these muffins are a quick and easy recipe that everyone will love.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Course: Breakfast
    Cuisine: Baked Goods
    Diet: Vegan
    Keyword: allergy friendly, chocolate, muffins
    Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free
    Yield: 12 muffins
    Author: Laura // Living Beyond Allergies

    Equipment

    • mixing bowls
    • mixing spoons
    • whisk
    • Spatula
    • measuring cups
    • measuring spoons
    • muffin tray
    • Muffin liners

    Ingredients

    • 1 ¾ cup all-purpose flour
    • ½ cup white sugar
    • 1 tablespoon baking powder
    • ⅓ cup canola oil
    • ¾ cup milk
    • 6 oz vanilla or plain yogurt
    • 2 teaspoons vanilla extract
    • 1 cup chocolate chips

    Instructions

    • Preheat the oven to 375F. Place the oven rack in the middle of the oven. Line with muffin liners or spray with cooking spray on a 12 muffin pan. Set aside.
    • In a large mixing bowl, whisk together the flour, baking powder, and salt.
    • In a medium sized bowl, whisk together the non-dairy yogurt, canola oil, non-dairy milk, vanilla, and sugar.
    • Pour the wet ingredients into the dry ingredients. Using a whisk or spatula, mix well. Make sure to scrape the sides of the bowl to incorporate all of the ingredients. Finally, add the chocolate chips and mix a few more times.
    • Scoop the batter into the prepared muffin tray, filling each about ¾ of the way full.
    • Bake for 23-25 minutes or until the muffins are golden brown and a toothpick inserted into the center pulls out clean.
    • Let the muffins cool in the hot tray for 10 minutes before removing them to cool on a wire cooling rack. Enjoy!

    Notes

    How to Store 
    Countertop: These muffins keep best on the kitchen countertop for about 3 days when kept in an airtight container. 
    Fridge: They will last a few days longer in the same container in the fridge; about 5 days. 
    Freezing: You can freeze these muffins after baking. Simply wrap them individually in plastic wrap and then pop them in a freezer bag or other freezer safe container. They will keep for up to 3 months when stored this way. Make sure you let them thaw completely before enjoying after freezing.
    Allergy Substitutions 
    If avoiding corn, make sure that your baking powder is corn free. 
    Use your favorite non-dairy yogurt for this recipe. I’ve found that vanilla flavored makes them sweeter while a plain flavor makes them a little less sweet. Coconut, soy, oat, cashew, almond, etc yogurts all work equally well in this recipe. 
    Use any kind of non-dairy milk that you like. My favorites to bake with are soy milk and rice milk. 
    If avoiding wheat/gluten, check out these vegan gluten free double chocolate chip muffins. You could use gluten free flour for this recipe, adding an additional tablespoon of rice milk. I recommend using a blend and not a single flour like oat flour or almond flour.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    More Muffins

    • apple cinnamon muffin is shown on it's side with a bite taken out of it as it rests on the muffin liner. more muffins are seen from their tops covered in cinnamon sugar.
      Easy Apple Cinnamon Muffins
    • an unwrapped gluten free banana muffin sits on a white round plate with more muffins blurred in the background
      Gluten Free Banana Muffins
    • gluten free zucchini muffins in a tray with orange and zucchini slices
      Homemade Gluten Free Zucchini Muffins
    • a single gluten free and vegan pumpkin muffin rests on a coaster with more muffins behind it
      Best Ever Gluten Free + Vegan Pumpkin Muffins

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies