Super easy 8-ingredient vegan chocolate chip muffins, moist, rich and packed with chocolate chunks. This is when you get to eat dessert for breakfast!
- Preheat the oven to 350°F (180°C)
- Sift the flour into a mixing bowl and add the sugar, baking powder and salt.
- Squeeze half a lemon into a measuring jug and then add soy milk up to the 1 cup (240ml) line. Stir it in so it curdles.
- Pour in the buttermilk to the mixing bowl and add the vanilla and melted coconut oil. Stir it in until combined, but be careful not to overmix.
- Add in your chocolate chips or chunks and stir them in so they’re evenly mixed.
- Spray a muffin tray very well with non-stick spray, or alternately line it with muffin liners.
- Divide the batter evenly between the muffin partitions.
- Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean (or with chocolate on, just no wet batter).
- Allow to cool for at least 10 minutes before removing them from the muffin tray (unless you used muffin liners, then you can take them out right away).
*Weigh your flour for the most accurate/best results.
*Almond milk also works well for making vegan buttermilk but it does result in a thinner milk consistency, which might not work as well for these muffins as a thick batter is important, but if you can’t use soy milk, then you can definitely try almond milk.
*I would usually say you can switch the coconut oil for a different oil but in this case, since you need the batter to be nice and thick, coconut oil is the best oil to use. You can try a different one if you can’t use coconut oil, but it’s possible that the chocolate chips won’t disperse as evenly through the muffins once they’re cooked. It might still be fine though.
- Category: Dessert, Breakfast
- Cuisine: Vegan
- Serving Size: 1 Muffin (of 12)
- Calories: 367
- Sugar: 20.5g
- Sodium: 244mg
- Fat: 20g
- Saturated Fat: 13.9g
- Carbohydrates: 42.2g
- Fiber: 2.3g
- Protein: 5g
Keywords: vegan chocolate chip muffins