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Vegan Chocolate Chip Muffins

  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 12 muffins 1x


These chocolate chip muffins are moist, delicious, and only call for a few, wholesome ingredients, including oats & coconut sugar! Also free of gluten, dairy, and eggs.




  1. Preheat oven to 425º F and line a 12-cup muffin pan with paper liners. Set aside.
  2. Combine flours, sugar, baking soda, and salt in a large mixing bowl. Stir in milk, oil, vinegar, and vanilla. Add 3/4 cup chocolate chips and stir just until incorporated.
  3. Fill muffin cups 3/4 full with the batter. Sprinkle remaining chocolate chips over the batter in each muffin cup.
  4. Place pan onto the middle rack and bake at 425º for 5 minutes. Reduce the heat to 350º and continue to bake for another 12–15 minutes, or until muffins are slightly domed and toothpick inserted near the center comes out with a few moist crumbs. Let muffins cool slightly in the pan before removing. Makes 12 muffins.
  5. Loosely adapted from The Joy of Vegan Baking cookbook.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: gluten-free, dairy-free