Chocolate Chip Muffins
Prep. Time
20 minutes
Cook Time
25 minutes
Servings
16 muffins
Difficulty
Easy
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
130g 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
1/2 cup apple sauce, unsweetened
1 1/4 cup plant-based milk (protein-rich)
1 tbsp apple vinegar
Step by Step
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.