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My vegan chocolate chip muffins recipe

My vegan chocolate chip muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins
  • Chocolate chip muffins

A easy recipe and a family favourite. Even though I'm the only vegan in the family, my brothers just discovered they were vegan (LOL), so they also appeal to non-vegans as well.

Suffolk, England, UK

14 people made this

IngredientsMakes: 6

  • 110g self-raising flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar or sugar replacement
  • 1 tablespoon cocoa powder
  • 2 tablespoons vegan margarine
  • 3 teaspoons carbonated water
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons soya yoghurt
  • handful chopped dairy free chocolate

MethodPrep:7min ›Cook:20min ›Extra time:5min cooling › Ready in:32min

  1. Preheat the oven to 180 C / Gas 4. Mix the flour, baking powder, sugar and cocoa together in a bowl.
  2. Melt the margarine and mix it into the dry ingredients.
  3. Add the carbonated water and vanilla essence.
  4. Then gradually stir in the soya yoghurt until the mixture is nice and smooth. Stir in the chopped chocolate. Put into muffin cases.
  5. Bake until a skewer inserted near the centre comes out clean, approximately 15 minutes.
  6. Enjoy!


Cooking times vary depending on oven, so check them every now and then.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

The mix was really stiff so added a little soy milk (didn't want to use too much expensive soy yoghurt). Was still stiff (not like a normal cake batter) when put in oven but muffins came out perfectly after 15 mins, puffed up with cracked tops and not too dense texture. Easy, cheap and satisfied my muffin craving. Thank you!-28 Jun 2016

My vegan chocolate chip muffins recipe - Recipes

Hello you beautiful chocolatey muffins.

I am so excited to share this new recipe with you guys. For starters it is the ultimate allergy-friendly muffin recipe that doesn’t require a million ingredients. And it is extra moist, tastes flipping delicious and almost reminds me of a chocolate lava cake type vibe when you eat them warm!

These double chocolate chip muffins are vegan, gluten-free and paleo. Crazy, I know! They are made with all healthier ingredients and still are so tasty and addicting. I love that they are lower in sugar compared to your typical muffin too. I sweeten them with maple syrup and some coconut sugar for the perfect blend of sweetness. And the almond flour and tapioca flour blend is just what these muffins need.

I have a feeling you guys will love these as much as we do over here. If you make them, let me know in the comments. I hope you enjoy!

Vegan Chocolate Chocolate Chip Muffins

OH the double chocolate chocolatey deliciousness is here! Vegan chocolate chocolate chip muffins at your service!

Deliciously warm fudgy brownie style muffins that is.

These chocolate chocolate chip muffins are so easy, there’s not even a troubleshooting guide. It’s not like blueberry muffins where you have to make sure the blueberries don’t sink, in this case, the chocolate chips stay put!

In my case I used chocolate chunks cut directly from a slab of vegan chocolate. I just can’t find chocolate chips in this part of the world.

But chocolate chunks work fine! You just have to have some patience to cut them!

I wanted to make a slightly ‘lighter’ version (and really, I do mean slightly) so I swapped out half the coconut oil for applesauce. Just delicious!

They taste like fudgy brownies actually. And when they’re still warm from the oven you have melting chocolate inside, soooo good.

You will love these chocolate chocolate chip muffins, they are:

  • Like fudgy brownie muffins
  • Double chocolate
  • Perfectly sweet
  • Ideal as a snack

All that and they’re even a ‘little’ lighter too! It’s a win/win! Have ’em for breakfast, have ’em for lunch, have ’em anytime! Keep them covered at room temperature where they will stay fresh for a few days.

So let us know what you think of these vegan chocolate chip muffins! Rate the recipe and leave us a comment! And tag any pics #lovingitvegan on instagram so we can check them out!

For more delicious muffin goodies check out:

And while you’re here – sign up for our email list! You’ll get an awesome free recipe ebook, and you’ll stay updated with all our latest recipes!

2 cups wheat flour
1 cup almond meal
¼ cup coconut sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup plain vegan milk
⅓ cup maple syrup
2 teaspoons vanilla extract
½ cup diced ripe banana
¾ cup vegan chocolate chips

  1. Preheat oven to 350 degrees. Line a muffin pan with parchment liners.
  2. In a large bowl, combine flour, almond meal, coconut sugar, baking powder, baking soda, and salt. In a separate bowl, combine milk, maple syrup, and vanilla. Add wet ingredients to dry and stir until just combined. Gently fold in banana and chocolate chips.
  3. Scoop batter into prepared muffin liners and bake for 23 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and let muffins cool in pan for 2 minutes. Then, transfer muffins to a rack to cool further.

Photo credit: Dreena Burton

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This is a very rich dough that is loaded with butter.

Similar to a Brioche dough but with way less fuss

Yeast breads are probably the easiest things to veganize since we don’t really need eggs

And the butter is a straight sub from cow butter to vegan butter.

I love Earth Balance butter the most in my baking

But any vegan butter or margarine will do just fine!

The charm of a Babka dough for me, is that it can’t decide whether it wants to be a cake or a bread!

That indecisiveness is right up my alley since I can never decide if I want to eat cake or bread!

The chocolate schmear is what blows this whole thing away and I even add mini chocolate chips to mine too

Because, well… chocolate… and hello!

It’s me we are talking about!

I put chocolate in just about everything so this double dose in my vegan chocolate babka recipe is barely tipping the scales of “enough”

So I also had a small bowl of dipping chocolate on the side

Stop playing, you know you are going to do it too

This recipe makes 2 standard sized loaf pans

But I decided to get a little bit fancy and bake one portion of the dough into a bundt pan with more chocolate glaze on top.

  • you can use any type of oil: coconut oil, olive oil or vegetable oil
  • you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
  • you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
  • you can substitute the ground almonds(almond meal) with ground walnuts
  • for a nut-free version: substitute the ground almonds (almond meal) with ground sunflower seeds
  • you can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free
  • for a refined sugar free version, use refined sugar free chocolate chips
  • you can decorate them by sprinkling over coconut flakes or chopped nuts such as chopped pecan nuts or chopped walnuts.

Vegan Chocolate Chip Muffins with Coconut

Vegan Chocolate Chip Muffins with coconut. These Soft, moist and chocolatey muffins take just a few minutes and have no added oil. Vegan Nut-free Soy-free Recipe. Use dried fruit instead of chocolate to make oil free and refined sugar free.

Chocolate + coconut makes for a caramel chocolate flavor profile, which is perfect for right now. These Coconut Chocolate Chip Muffins come together really quickly are soft but sturdy, chocolatey and easy. This recipes takes elements from my Turmeric Coconut Loaf that is also delicious, easy, gorgeous and oil free.

Just Blend up the wet, mix with the dry, fold in chocolate chips, pour into muffin pan and bake! done. You can also add a streusel on top for a decadent muffin with coconut flakes + nut butter + flour + cinnamon. The batter has no added oil and is refined sugar free. Use oilfree additions such as dried fruit, dates to make the muffins oil-free. The muffins use maple syrup as a sweetener.

More Healthy Vegan Baking Recipes

  • The Best Vegan Banana Bread
  • Vegan Zucchini Bread
  • Vegan Jalapeño Cheddar Cornbread Muffins
  • Whole Wheat Beer Bread
  • Vegan Peanut Butter Cookies
  • No Yeast Bread

If you make these healthy Banana Chocolate Chip Muffins let me know. Leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

Vegan Muffins: 30 Recipes You’ll Love

Who doesn’t love a good muffin? So many positive attributes, where do I even begin. They’re fluffy and cakey on the inside, crispy and crunchy on top, and always packed with something delicious. Plus they’re freezable, packable, and typically have a short bake time, so they’re a great treat to turn to when you’re short on time.

But truly I think one of the best parts about muffins is that they’re acceptable to eat at all hours of the day. Breakfast muffin? Yes, please. As a quick mid-day snack? Absolutely. For dessert? Why didn’t you ask sooner?!

You could put just about anything in a muffin and I’d probably still eat it. Okay maybe not anything, but my point is that the options feel pretty endless as far as flavors go. With all the possibilities out there floating around the internet, I’ve rounded up 30 (yes 30!) of my favorite vegan muffins so you can have them all in one place. The muffin encyclopedia if you will. I promise there’s a muffin here for everyone on this list, so muffin haters take a look, I promise you’ll find a vegan muffin recipe here that piques your interest.

And while we’re here, I have to know, what’s your favorite part of the muffin: the base (?) or the top? Also, if anyone knows the proper term for the bottom of the muffin, let me know.

Vegan Chocolate Chip Muffins

  • Author: Gabriel Miller
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1 x


These healthy Vegan Chocolate Chip Muffins make a delicious dessert or the perfect breakfast to get everyone running to the kitchen!


2 cups whole-wheat or gluten-free flour

1/4 cup cacao nibs or vegan chocolate chips

2 tbs chia seeds

2 tsp vanilla extract

2 tsp baking powder


Blend the chia seeds together with the plant-based milk, maple syrup and vanilla extract for 1 to 2 minutes. Set mixture aside.

In a large bowl mix together the flour and baking powder until it has been mixed evenly. Add the wet mixture to the dry ingredients, making sure that the batter is mixed evenly and no pockets of flour remain. Fold in the cacao nibs or chocolate chips and make sure they are disbursed evenly.

Bake at 425 degrees Fahrenheit for the first 5 minutes. Then turn the temperature down to 375 degrees Fahrenheit for 20 to 25 minutes.

  • Category: baking, muffins, chocolate chip muiffins, plant based gabriel muffins
  • Method: Baking

Keywords: baking, muffins, chocolate chip muffins, plant based gabriel muffins

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About Me

Hi I'm Gabriel! A broken back ended my football career and left me wondering if I would ever live a normal life again. Luckily, I discovered a health promoting plant-based diet that enabled me to lose 100 pounds and completely regain my health. I hope the recipes and information provided on my site are just as helpful in your own plant-based journey!

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Hi I'm Gabriel! After adopting a healthy plant-based diet I was able to lose 100 pounds and completely regain my health. I hope the recipes and information provided on my site are just as helpful in your own plant-based journey!