These extra rich, delicious, and moist Vegan Chocolate Chip Muffins are ready in 32 minutes and very easy to make.
They are so fluffy and perfectly sweet that it is hard to believe they are eggless & dairy-free!
Just like my Pogaca (Turkish Cheese Buns), Orange Cranberry Muffins, Raspberry Muffins with Yogurt, and Pacanga Boregi recipes, they are perfect for breakfast on the go or a healthy snack.
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All you need is a bowl and a whisk to make these eggless and dairy-free Vegan Chocolate Chip Muffins.
No unusual ingredients are needed apart from the apple cider vinegar.
It substitutes the eggs in this recipe and its taste disappears during the cooking process.
Why This Recipe Works?
- Vegan banana & chocolate chip muffins are a great way to use up over-ripen bananas hanging around in the kitchen.
- The batter comes together in just 10 minutes, a quick and easy muffin that’s perfect for breakfast or brunch.
- These vegan chocolate banana muffins are fantastic to freeze. They will keep for up to 5 months in the freezer in an airtight container. Simply defrost them to room temperature before consuming them.
- Same as my Gluten-free Pumpkin Cookies, Oreos Covered in Chocolate, and Chocolate Chip Cookies without Brown Sugar, this recipe is easy enough to make with your kids with step-by-step pictures & instructions.
- These dairy-free banana and chocolate chip muffins are deliciously moist and the combination of banana and chocolate is divine.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Bananas - They provide moisture and natural sweetness. The same as when making Banana Bread with Chocolate Chips and Pumpkin Banana Muffins, I use ripe and spotty ones for the best results. Otherwise, the batter will be difficult to mix and the texture and sweetness of the muffins won't be pleasant.
- Oil - It substitutes the butter. Use light, mild-tasting varieties like vegetable, rapeseed, sunflower, soybean, and corn oil.
- Apple vinegar - Or apple cider vinegar substitutes for eggs and gives fluffiness to the muffins. Its taste disappears while cooking so you wouldn't even notice it was there.
- Self-raising flour - You can substitute it with all-purpose (plain) flour with an addition of 1 teaspoon of baking powder.
- Cacao powder - It gives muffins the chocolate flavor and deep dark color. Always sift before using it to avoid the chunks of bitter cacao throughout the muffins.
- Walnuts - Lightly toast them in the oven and crush them before adding them to muffin batter. You can substitute it with pecan nuts, hazelnuts, or pistachio nuts.
- Vegan dark chocolate chips - Use good quality vegan chocolate chips or a vegan chocolate bar cut into small chunks.
How to Make Vegan Chocolate Chip Muffins?
This scrumptious chocolate chip muffin recipe is extremely easy and straightforward.
However, to achieve the best results, you need to follow a few simple steps:
Mix the Wet Ingredients
Preheat the oven to 180° C - 356° F and line your 12-cup muffin tin with paper liners or oil them with spray oil.
In a large bowl, mash your bananas using the back of a fork.
Add the vanilla paste, vinegar, oil, and water to the bananas and mix until all is combined.
Mix the Dry Ingredients
In a separate bowl, sift the flour and cacao powder together.
Add the salt and sugar to the bowl with the flour and cacao powder, and nicely mix until all combined.
Combine
Transfer the dry ingredients into the bowl with the wet ingredients.
Nicely mix using a silicone spatula or a whisk until you have an even batter.
Add the crushed walnuts and chocolate chips to the batter and give it a quick whisk.
Bake
Divide the muffin mixture evenly between your muffin cases.
Bake them in preheated oven for 22 to 25 minutes, until cooked thoroughly.
Let them cool down on a wire rack before serving.
Top Tip From the Chef
Use extremely ripened bananas for the best results.
If they aren't ripe enough, poke them all over with a fork or knife while the skin is still on.
Microwave them on high for 30 seconds at a time, repeating until they're as soft as you want them.
Recipe FAQs
These vegan muffins would keep fresh for up to 5 days at room temperature, in an airtight container (if you can manage to get them last that long!) You can freeze them for a longer shelf life of up to 5 months.
A vegan muffin means that there are no dairy or animal products used in the recipe.
The two main ingredients, eggs and butter are replaced with non-animal products.
In this Vegan Chocolate Chip Muffins recipe, the eggs are replaced with apple vinegar and the butter is replaced with vegetable oil.
Related Recipes
For more delicious chocolatey treats why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these best Chocolate Chip Vegan Muffins as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Vegan Chocolate Chip Muffins
Equipment
- 1 whisk
Ingredients
- 3 small bananas (extra ripen)
- 240 ml water
- 70 ml vegetable or sunflower oil
- 1 tablespoon apple vinegar or apple cider vinegar
- 1 teaspoon vanilla paste
- ½ teaspoon salt
- 250 g self raising flour
- 150 g caster or granulated sugar
- 30 g cacao powder
- 70 g crushed walnuts
- 100 g vegan dark chocolate chips or pieces
Instructions
- Preheat the oven to 180 °C and line your muffin tin with paper liners.
- In a large bowl, mash your bananas using the back of a fork.
- Add the vanilla paste, vinegar, oil, and water to the bananas and mix until all combined.
- In a separate bowl, sift the flour and cacao powder.
- Add the salt and sugar to the bowl with the flour and cacao powder, and nicely mix until all combined.
- Transfer the dry ingredients into the bowl with the wet ingredients. Nicely mix using a silicone spatula or a whisk until you have an even batter.
- Add the crushed walnuts and chocolate chips to the batter and give it a quick whisk.
- Divide the muffin mixture evenly between your muffin cases.
- Bake them in preheated oven for 22 to 25 minutes, until cooked thoroughly.
- Let them cool down on a wire rack before serving.
Notes
- These extra rich, delicious and moist Vegan Chocolate Chip Muffins are ready in 32 minutes and very easy to make.
- If your bananas aren't ripe enough, poke them all over with a fork or knife while the skin is still on. Microwave them on high for 30 seconds at a time, repeating until they're as soft as you want them.
- The batter comes together in just 10 minutes, a quick and easy muffin that’s perfect for breakfast or brunch.
- The apple cider vinegar substitutes for the eggs in this recipe and its taste disappears during the cooking process.
- You can use milk chocolate for this recipe. You can also replace the walnuts with any of your favourite nuts!
Nutrition
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Mehmet
I will follow your instruction and do it today.
Good recipe and explained
Ayla Clulee
Thank you, Mehmet 🙂
Hope you enjoy it!