These soft, fluffy, oil-free, vegan chocolate chip muffins are ready to be popped in the oven in less than 15 minutes. These muffins are naturally sweetened, delicious, easy to make, and a great morning pastry or midday snack.
- 2/3 cup (160 ml) almond milk
- 1 tablespoon ground flax seeds
- 1 teaspoon apple cider vinegar
- 1 3/4 cups (220 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (125 grams) apple sauce
- ½ cup (120 ml) maple syrup
- 1 ½ teaspoon vanilla
- 1/2 cup (90 gr) chocolate chips
Preheat the oven to 375 degrees Fahrenheit (190 Celsius degrees) and line 8 muffins with paper liners (I prefer non-stick paper lines such as these).
In a glass or small bowl, combine the almond milk, apple cider vinegar, and ground flax seeds. Whisk together and set aside for the almond milk (or soy milk) to curdle. Rest for 5 minutes or until the mixture is thick and curdled, resembling buttermilk.
To a medium-sized bowl, add the flour, baking powder, baking soda, salt, and mix together with a spatula to combine. Then stir in the vegan buttermilk. Next, add the apple sauce, maple syrup, and vanilla and stir until just combined. There should be no clumps, and the flour should be well mixed with the wet ingredients. Don’t overmix.
If the batter appears to be way too thick, add a bit of almond milk. The batter should be pretty thick, though, and not pourable. It should be moist and scoopable.
Finally, fold in the chocolate chips. Be gentle, and don’t overmix the batter.
Divide the batter evenly between the muffins tins (muffin baking pan or silicone muffin molds). About ¾ of the muffin tins should be filled so there is space for the muffins to rise.
When using a muffin baking pan, gently tap it on the kitchen counter before placing it in the oven. This will prevent little gaps in the bottom of the muffins.
Bake for about 20 minutes and let cool completely in the muffin tin before serving.
Bake for about 20 minutes or until a toothpick inserted in the center comes out clean and dry. Let the muffins cool in the muffin tins.
Then remove from the tins and let cool on a cooling rack. The texture is best when the muffins are completely cooled.
- These muffins can be stored in an airtight container at room temperature for up to 4 days and up to 1 month in the freezer. To thaw, let the muffins sit at room temperature for about an hour and bake for a few minutes to create that ‘’fresh out of the oven’’ temperature.
- To make this recipe gluten-free, use a ratio of 1:1 of gluten-free flour.
- Don’t overmix the batter. This will cause the gluten to react, resulting in dense and unpleasant muffins.
- The cooling part of this recipe is just as important as the baking.
Please read the above post for further information and images.