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Vegan Chocolate Chip Muffins

Who wouldn't love fluffy and tender muffins loaded with chocolatey goodness? These Vegan Chocolate Chip Muffins are guaranteed to create smiles in less than 30 minutes!
Course Dessert
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 People
Calories 270kcal


  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar (sub fresh lemon juice)
  • ¾ cup granulated sugar
  • cup grapeseed oil or any neutral flavored oil
  • cup applesauce
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 cup vegan chocolate chips + more for topping (about 3 tablespoons)


  • Preheat oven to 375 °F (190 °C). Place 12 muffin liners in a standard muffin pan or lightly grease each slot.
  • In a Medium Mixing Bowl, add the Soy Milk and Apple Cider Vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
  • To a Large Mixing Bowl, add the Flour, Baking Powder, Baking Soda and Salt. Whisk to combine well. Set aside.
  • To the Medium Bowl with the Buttermilk, add the Sugar, Oil, Applesauce, and Vanilla. Whisk to combine well.
  • Now add the wet ingredients into the large bowl of dry ingredients. Using a spatula, fold batter gently until just combined. Don't overwork it. The batter will be thick and lumps are normal. Gently fold in 1 cup of chocolate chips.
  • Divide batter evenly into each slot about ¾ the way full (an ice cream scoop works great for this). Top with more chocolate chips if desired.
  • Bake the muffins until they are slightly golden on top, about 18-20 minutes. Insert toothpick into middle of muffin, if it’s mostly clean, then they're ready. Let cool for 5 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. Enjoy!


 MEASURING FLOUR: For accurate results, don't scoop the flour with a measuring cup directly from the flour container. Instead, scoop the flour out of your container with a spoon and then into a measuring cup. Don't pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. 


Serving: 1Muffin | Calories: 270kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Sodium: 144mg | Potassium: 97mg | Fiber: 2g | Sugar: 20g | Calcium: 52mg | Iron: 2.2mg