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Who says you need eggs or dairy to make rich, moist, and delicious chocolate chips muffins? These vegan chocolate chips muffins are proof that plant-based baking can be just as indulgent and satisfying. They are rich, moist, and filled with some bursts of chocolate chips in every bite. Instead of eggs, the recipe uses flaxseed to provide moisture and structure. Coconut oil adds richness, while coconut milk (or any other non-dairy milk) keeps the batter smooth, creamy and moist. The muffins are perfect for those with dietary restrictions or dairy allergies. The first time I made these muffins, I loved every step of the process and the final result was absolutely amazing!

Why you will love these vegan chocolate chips muffins

If you enjoy a sweet treat that aligns with a vegan lifestyle while still feeling like a rich, chocolate-filled reward, this chocolate chips muffin recipe is for you. These are some of the reasons why you will love these vegan chocolate chips muffins:

Vegan chocolate chips muffins are made with chocolate chips. This makes them moist and delicious with a deep chocolatey flavor.
Using coconut milk and flaxseed meal makes them stay soft, tender, and moist.
They are dairy and egg free making them perfect for those people with allergies or dietary restrictions, without compromising on taste or texture.
Wholesome and plant-based ingredients low in cholesterol and saturated fats are used in making these muffins. This makes them a guilt-free indulgence for individuals who are health-conscious.

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How to make vegan chocolate chips muffins

Making these vegan chocolate chips muffins is very simple and ingredients required are readily available. Here is a overview of the ingredients that you require to make these muffins. For a full list of ingredients with measurements, check out the printable recipe card below.

Ingredients

All-purpose flour – This is the base that provides structure to the muffins.
Granulated sugar – Sweetens the muffins and helps with moisture retention. You can alternatively use coconut sugar or maple syrup.
Non-dairy milk – Use any non-dairy milk of choice to adds moisture and helps blend the dry ingredients smoothly.
Vegan chocolate chips – This is the main ingredient in these muffins. Chocolate chips add rich, melty bursts of chocolate throughout the muffins. Use dairy-free chocolate chips for this recipe.
Baking powder and soda – These are leavening agents that help the muffins rise and become fluffy. Baking soda works well with the acidity of apple cider vinegar for extra lift.
Ground flaxseed and water – The combinations of water and ground flaxseeds creates a flax egg. This is great as an egg substitute that helps bind the ingredients together.
Apple cider vinegar -This reacts with baking soda for extra fluffiness and lift.
Coconut oil – Adds moisture and richness. You can substitute coconut oil with any other neutral vegetable oil or melted vegan butter.
Salt – Enhances flavors and balances the sweetness.

Instructions

Preheat oven to 190°C (375°F ). Line a 12-cup muffin tin with paper liners.
Make the flaxseed egg. In a small bowl, mix water and ground flaxseeds. Set aside for 5 minutes to allow the seeds to absorb water and gel.
In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Mix well to combine.
In another bowl, mix milk alternative, oil, vinegar, and flax egg. Whisk together until all the ingredients are combined.
Mix the two mixtures together until just combined. The batter will look a bit thick and gummy compared to non-vegan muffins that contain egg, do not panic.
Gently stir in the chocolate chips.
Spoon the batter into the lined muffin cups. Divide evenly up to ¾ full.
If desired, top the filled muffins with additional chocolate chips.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the middle comes out clean and the tops are a light golden brown.
Remove and allow them to cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.
Serve warm. I love them served the following day because they taste better.

Recipe Card