Vegan Mini Chocolate Chip Muffins
Indulge in the perfect bite-sized treat with these Vegan Mini Chocolate Chip Muffins—soft, fluffy, and irresistibly studded with dairy-free chocolate chips! Made with a wholesome blend of simple ingredients like unsweetened almond milk, applesauce, and melted coconut oil, these muffins are completely egg-free and dairy-free, making them a delicious plant-based dessert or snack option. The recipe comes together in just 30 minutes, requiring only 15 minutes of prep and a quick bake, making it ideal for busy mornings or last-minute cravings. Each mini muffin is perfectly sweetened with cane sugar and infused with a hint of vanilla, while the tender crumb and bursting chocolate chips deliver an absolutely decadent experience in every bite. Perfect for kids’ lunchboxes, on-the-go snacks, or a guilt-free indulgence, these vegan muffins prove that plant-based baking is both easy and flavorful.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Cane sugar
- 0.5 cup Unsweetened almond milk
- 0.25 cup Applesauce
- 1 teaspoon Vanilla extract
- 0.25 cup Melted coconut oil
- 0.75 cup Vegan chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a mini muffin tin with 24 paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cane sugar until well combined.
In a separate bowl, mix together the almond milk, applesauce, vanilla extract, and melted coconut oil until fully blended.
Create a well in the center of the dry ingredients, and pour the wet mixture into the well. Stir gently with a spatula until just combined. Do not overmix.
Fold in the vegan chocolate chips until evenly distributed throughout the batter.
Using a small cookie scoop or tablespoon, evenly distribute the batter among the prepared muffin tin wells, filling each about two-thirds full.
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 197.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 240 mg | 18% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
