Description
These vegan chocolate chip muffins are moist, fluffy, and bursting with chocolatey goodness. Lina Kohn from Gourmet Gusto shares her easy recipe, perfect for a delightful plant-based treat. You’ll substitute eggs and dairy with simple, wholesome ingredients.
Ingredients
Scale
- 1 teaspoon ground flaxseed
- 3 tablespoons water
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 1 cup unsweetened non-dairy milk (such as almond or soy)
- 1 teaspoon vanilla extract
- 1 cup vegan chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes until it forms a gel-like consistency (this is your flax egg).
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate medium bowl, combine the granulated sugar, brown sugar, vegetable oil, non-dairy milk, vanilla extract, and the flax egg. Mix well.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the vegan chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of cinnamon to the dry ingredients.
- If you don’t have flaxseed, you can use another egg replacer like a mashed banana or applesauce, adjusting the quantity as needed.
- Ensure your chocolate chips are certified vegan to keep the recipe entirely plant-based.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 250-300
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 9-11g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 3-4g
- Cholesterol: 0mg