Chocolate Chip Muffins

Name: Chocolate Chip Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 muffins
Ingredients: Dry Ingredients; 150g all-purpose flour; 70g almond flour (for a nut-free recipe, substitute with more all-purpose flour); 130g whole spelt flour; 4 tbsps vegan chocolate chips; 180g granulated sugar; 2 tbsps cocoa powder; 1.5 tsp baking powder; Wet Ingredients; 80g coconut oil; 100g Greek plant-based plain yogurt (for a soy- and nut-free recipe, use yogurt that is labeled as free of these allergens); 1/2 cup apple sauce, unsweetened; 1 1/4 cup plant-based milk (protein-rich; for a soy- and nut-free recipe, use milk that is labeled as free of these allergens); 1 tbsp apple vinegar

Vegan chocolate chip muffins stacked on a plate, with one muffin bitten to show soft chocolate-filled center.

Prep. Time

20 minutes

Cook Time

25 minutes

Servings

16 muffins

Difficulty

Easy

Soy-Free, Nut-Free, dairy-free, egg-free

Packed with rich cocoa flavor and studded with melty chocolate chips, these plant-based muffins redefine indulgence. A trio of flours—including protein-packed spelt and almond—gives them a satisfyingly tender crumb with the perfect lift and moisture. Whip up a batch for weekend brunch, grab-and-go breakfasts, or whenever a chocolatey pick-me-up calls.

Ingredients

Dry Ingredients

150g all-purpose flour

70g almond flour (for a nut-free recipe, substitute with more all-purpose flour)

130g whole spelt flour

4 tbsps vegan chocolate chips

180g granulated sugar

2 tbsps cocoa powder

1.5 tsp baking powder

Wet Ingredients

80g coconut oil

100g Greek plant-based plain yogurt (for a soy- and nut-free recipe, use yogurt that is labeled as free of these allergens)

1/2 cup apple sauce, unsweetened

1 1/4 cup plant-based milk (protein-rich; for a soy- and nut-free recipe, use milk that is labeled as free of these allergens)

1 tbsp apple vinegar

Instructions

Preheat the oven to 360°F/180°C and line a muffin pan with paper liners.
In a large mixing bowl, whisk all the dry ingredients (flours, sugar, cocoa powder, and baking powder) until evenly combined. Stir in the chocolate chips.
In another bowl, mix melted coconut oil, yogurt, milk and applesauce until consistent.
Pour the wet ingredients into the dry, folding gently with a spatula until just combined—avoid overmixing so the muffins stay tender.
Add in the vinegar, and mix well to blend it in evenly.
Divide the batter evenly among the liners, filling each about three-quarters full (or to the top for those impressive "mushroom" heads).
Bake for 20 minutes, or until golden and crispy on top.
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool.
Store any leftovers in an airtight container for up to 4 days in the refrigerator.

Notes

For a nut-free option, substitute the almond flour with all-purpose flour, and make sure to use nut-free vegan yogurt and milk.
The coconut oil can be substituted with vegan butter.
The apple vinegar can be replaced with other kinds of vinegar.

The Latest Bite

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I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!