I had put a hold on baking for the past couple of months and my interest has been rekindled by the book Vegan Brunch by Isa Chandra Moskowitz. She has got simple and interesting baking recipes in the book. After the vegan waffles recipe, I tried two other vegan muffin recipes and both turned out great. This vegan chocolate chip muffin recipe is from that book too which I have modified slightly.
The original recipe was actually for coffee chip muffins, so a tablespoon of coffee powder was mixed with the milk, which I have omitted. Also I substituted whole wheat pastry flour for the all purpose flour. I also chose to use ¼ cup each of unsweetened applesauce and oil for the ½ cup of oil. Both the muffin recipes I tried from that book did not yield 12 muffins as mentioned in the recipe. I got 9 muffins for the vegan strawberry muffin recipe and 8 for this one. Actually I could have managed 9 for this one too but not more than that.
Recipe
Vegan Chocolate Chip Muffins
Ingredients
Wet Ingredients:
- 1 Cup Almond Milk
- 1 Teaspoon Apple Cider Vinegar
- ¼ Cup Unsweetened Applesauce
- ¼ Cup Coconut Oil
- 1 Teaspoon Vanilla Extract
Dry Ingredients:
- 2 Cups Whole Wheat Pastry Flour
- ½ Cup White Sugar
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
Add-ons:
- ½ Cup Vegan Chocolate Chips
- ½ Cup Chopped Nuts (Optional)
Substitutes:
Instructions
- Preheat oven to 350F/180C for 15 minutes. Lightly grease a muffin tin or line it with paper liners.
- In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
- In a large bowl, whisk together the dry ingredients and make a well in the center.
- To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the chocolate chips and nuts, if using.
- Scoop out about ⅓rd cup of batter in each muffin cup. Bake for about 25-27 minutes or until a toothpick inserted in the center of a muffin comes out clean. Mine was done in 25 minutes.
My Notes
- Use the ⅓rd dry measuring cup to scoop out the batter to get equal sized muffins throughout.
- Do not be in a hurry to taste the muffins if you use whole wheat flour because it usually tastes better after a few hours. Although we liked our whole wheat pastry flour muffins while it was still warm.
- Also the muffin liner does not come off immediately if you don't lightly grease it with non-stick cooking spray.
Taste & Texture
- These vegan chocolate chip muffins turned out very tender, light and fluffy. Actually very light for a whole wheat flour muffin. This recipe could be a wonderful base for a vegan muffin recipe wherein you could incorporate your choice of add-ons, anything from fresh fruit to dried fruits, nuts, etc.
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Chitra says
Hi how about storing the muffins ? How long does this batch stay good ? Does it need to be refrigerated?
Madhuram says
I think it will stay good for a 4-5 days probably in room temperature. Yes, it can be refrigerated too. In that case you can warm it up in the microwave oven for a few seconds before serving.
Amanda says
I used this recipe to make mini muffins. My little guy is allergic to coconut, so I used vegan margarine instead of the coconut oil. I also used a gluten-free flour, and they turned out great. I just reduced the bake time to about 15 minutes for minis and that was perfect. Thanks for such an easy recipe!
Madhuram says
That's great Amanda. Glad to know that gluten-free turned out good too. Thanks for the feedback.
Elizabeth says
Great recipe!! Thanks for providing substitutes, that was so helpful! I ended up using all purpose flour, canola oil, soy milk and white vinegar. They turned out great 🙂
Madhuram says
You're very welcome Elizabeth.
Jamie says
I've made these at least 10 times now. My kids love them and they always come out just right. I do, however, end up with 12 muffins each time. I use a 1/3 cup measure for each muffin and it perfectly fills the pan. Thanks for a fantastic recipe that's egg free!
Madhuram says
You're very welcome Jamie. Thanks for the feedback.
Jasna says
I make these at least twice a week. Whole wheat kind, no cocnut oil (can't stand the taste of it, sorry) I just double the apple sauce and if not available at home then I sub thawed bananas for it. The muffins are amazing. My husband and kids love them. No fat, no dairy ad no eggs, the best!!! I made them with apples instead of chocolate chips, then added sivered almonds on top, i tried with raisins, they were good too, dried cranberries, yum, so basic recipe plus improv. Works every time! Thanks for this recipe!
Madhuram says
That's awesome Jasna. Thanks for the feedback. The coconut oil I have used is organic and refined and does not have any taste or smell. Just for information. 🙂
Jessie says
I just made these. I made mini muffins for my daughters. We are all inhaling them. Holy crap these are so yummy!!! I didn't have any whole wheat flour so I just used regular flour for 2 cups. Also two of my daughters are allergic to Almonds so I used rice milk.
Madhuram says
Thanks Jessie 🙂
Shanti says
I cant wait to try these. I rather dont use
Any form of viniger, what do you
Recomend? Thanks!
Madhuram says
I'm thinking that you can omit it but the muffins might be a little dense.
Alyssa says
I'm a new baker and I had a hard time with the coconut oil.. I didn't melt it the first time and I had a hard time mixing it..After that common sense kicked in and I melted the oil lol..they came out fluffy-er than the others but they still taste good...thanks!!
Madhuram says
Yes, that's right. You will have to melt it.
Danielle says
Heyy, when you made them did you melt the coconut oil? Cuz I usually do when I bake but you didn't mention it in the steps so I wasn't sure. Let me know, thanks!
Super excited to try these, I'm not vegan but I've been getting really into baking vegan treats 🙂
Madhuram says
Yes you will have to melt the oil if it's hard.
Teresa says
I just made these muffins and they are a huge hit with my three children!! The only addition I made was two heaping tablespoons of ground flaxseeds for added nutritional value.
I never knew vegan could be so tasty!!!
Madhuram says
Thanks Teresa.
Sara says
Mudharam, these muffins are glorious! I hope you don't mind, I simply had to share your recipe, so I published it on my blog: http://twosistersgethealthy.wordpress.com/2014/11/23/soft-and-gooey-vegan-chocolate-chip-muffins/
Thank you!
Madhuram says
You're very welcome Sara.
Donna says
I've made these muffins twice now and they're great. My non vegan daughter was here last weekend. Chocolate chip muffins have always been her favorite and I wasn't sure what she would think of the vegan variety. She said they were the best she'd ever had. Thanks for the tip about spraying the cupcake liners. I always have trouble getting vegan muffins out of the muffin tin and they tend to stick to the liners too much. This is the perfect solution.
Madhuram says
You're very welcome Donna.
anne says
Love the recipes, love the results. Tried most of them perfect....thank you.
Madhuram says
You're welcome Anne.
Valerie says
I've been struggling to veganize my old recipes. Your chocolate chip muffins were excellent. I'm looking forward to trying other recipes on your website. Thank you.
Madhuram says
You're welcome Valerie.
Karen says
hi there, I made these with coconut sugar instead of whit and used Whole wheat attar flour. The batter seemed a little sticky so I will add more applesauce next time. Also I am not much of a sweet tooth and they seemed very sweet with the choc chips added, so I will try with no sugar next time. thank you for these recipes1 🙂
Madhuram says
You're welcome Karen.
Krista says
Great recipe! Light and fluffy for a vegan recipe! I used 3 Bananas I had in the freezer (thawed) instead of apple sauce. Kids loved them and my dairy and egg allergy child can enjoy them too! Thanks!
Madhuram says
You're welcome Krista.
Wasanthee says
It turned out so perfectly. I used self raising flour and wheat flour 50/50. I used sunflower oil to substitute the applesauce. I should thank you so much it is just because of your site, I am able to bake all the veg cakes and muffins now.
Madhuram says
You're very welcome Wasanthee.
GettingStarted says
Hi, this is about the third thing I tried to bake in my life.
After mixing in the wet ingredients, it seemed much too dry, so I added another quart cup of veg oil (which was the alt for applesauce), another quart cup of coconut oil, and half cup of milk. Still seemed to dry (although I know nothing about cooking/baking), so I added about another half cup milk (o, I used almond milk by the way) and more veg oil.
They still didn't seem right but I put them in anyway thinking that maybe non-regular milk/non-egg/non-regular flour (I used coconut flour by the way) recipes are supposed to look like this.
They did not come out well.
Did I maybe put 4 cups of coconut flour instead of 2?
I'm not sure what I did wrong.
...o, and does anyone have suggestions for what I can do with the results? mash together and make a loaf/cake?
Gerry
Madhuram says
Coconut flour doesn't have gluten and so it's no wonder that the muffins didn't turn out good, Gerry. It would have been a miracle otherwise. You cannot simply substitute any floury/powdery stuff for all-purpose or whole wheat flour. Gluten-free baking by itself is a challenge. So it's twice the challenge to make it egg free too. If you are looking for gluten-free and egg free recipes, Google for "gluten-free vegan baking recipes" and I'm sure that you will get some options. Try them out first and then start experimenting on your own.
Did you bake the batter? How does it look? Does it taste any good? If you think it tastes ok, form them into balls and enjoy it as a snack. You might add some dried furits to make it like a trail bar sort of thing. Again I cannot suggest much without actually seeing how the batter/cooked stuff is.
Karen says
These are great!
robyn says
I used coconut milk and coconut oil. They were perfect.
Madhuram says
I have not tried coconut milk in baking recipes. I should also give it a shot.
Saratt says
AMAZING! I used regular milk and added some baby food squash. I didn't use oil - just the applesauce. I also added a small touch of baking soda (don't know why) and used 50/50 flour. They are sooooo good. I wanted eggless because my baby is allergic to eggs. Can't wait for her to try them. Thanks for the recipe!!!
Madhuram says
You're welcome Saratt. Hope your little one liked it too!
Suja says
Hi Madhu
Thanks for the great chocalate chip muffin receipe. i am mailing while eating muffin. as u said it is very soft and crumbly at the same time. kids love them. my question is.. i have a muffin pan with 12 cups. can i use the extra batter like cookie and bake them. i just put the extra on a pan and cut them into pieces. everything was great... thank you once again..
Madhuram says
You're welcome Suja. You could bake them as cookies, but it would be soft and chewy.
Suja says
Thanks. Kids like chewy cookies.. 1 batter 2 ways.. nice.
Patricia says
I'm not vegan but just didn't have any eggs in the house. These muffins are delicious and the five kids I fed them to loved them as well. I substituted 2 T unsweetened cocoa powder for 2 T of the flour to make them extra chocolate-y.
Madhuram says
That's a good idea, Patricia.
Archana Pradeep says
Hi, I wanted to try this recipe for my son school halloween party. However i need some clarifications in this recipe.
1. Neutral oil: can i substitute with corn oil or olive oil?
2. Instead of vinegar, can i use lemon juice?
3. Can i use boiled and mashed apple instead of apple sauce so that apple flavour will be there?
I need atleast 30 pieces. Kindly let me know the exact quantity of ingredients.
Thanks Madhu..
Madhuram says
Olive oil is not suitable for baking recipes. Maybe the refined olive oil marketed as pure/light but not extra/virgin olive oil. I think you will have to use 2 teaspoons of lemon juice in place of 1 teaspoon vinegar. Applesauce is nothing but boiled and mashed apples. This will not give the apple flavor.
Archana Pradeep says
Thanks for the reply.How about using butter or margarine instead of olive oil? Also please let me the quantity to be used..
One more request please give me the quantity that is used to bake 30 pieces..
Madhuram says
You can use melted butter in place of the oil. I don't use margarine any more in my recipes, but if you are okay with it you can use that too. I'm not able to tell the exact measure for 30 muffins because I myself didn't get the 12 muffins mentioned in the original recipe. So I would suggest to triple the recipe and see how much you get and proceed from there. Or else first do a test batch of the exact recipe and see how you like the taste, how many it yields and then decide if you want to double or triple.
Ina says
Love it! My husband and I are on a vegan diet. I never knew vegan muffins can be this delicious! I'll never, ever eat "regular" muffins!
These things are delicious. I used brown sugar instead of refined, white sugar, and grapeseed oil instead of coconut oil. It tastes amazing.
Thanks for the recipe!
Madhuram says
You're welcome Ina. Do try the Vegan Blueberry Muffins too. I bet you'll love it!
Poornima says
Love the muffins, would make a great brunch item!
rani says
Hi Madhuram, how are you? I have one question where do you post your recent recipes? Also regarding vegan chocolate chip muffins what if I don't have cocount oil and Whole Wheat Pastry Flour? Can I use something else? Thanks.
Madhuram says
Rani, I'm fine. Thank you. You can see the list of recent recipes on the right side of any page. Also I have mentioned the substitution for the ingredients in the recipe itself. It's right below the ingredients list.
Purabi Naha says
This cake looks like just the thing I would sneak for breakfast! Thanks for the recipe.