Are you looking for a simple and tasty recipe for muffins with vegan chocolate chips? Look no further! These muffins are wet and soft, wrapped with a lot of chocolate chips and use pantry staples that you may already have at hand. They are perfect for any day of the week, whether a lazy weekend morning or a quick breakfast on the go.
What you will need to make this muffin recipe with vegan chocolate chips
Dry ingredients
- White whole wheat flour: See the notes below on the flour.
- coconut sugar: I love to use coconut sugar, but you can also use brown sugar or white sugar. Just make sure to use granulated sugar instead of a liquid sweetener here.
- pulp
- Cinnamon: optional
- salt
Wet ingredients
- flax egg: ground linen seeds + water
- ripe ripe bananas: Ripe ripe bananas work much better than fresh. These are softer, naturally sweet and work very well in cooking.
- Maple syrup: Nectar or agave honey will also work in this part of the recipe.
- non -dairy milk: Every milk will do the trick. Some large milk options without dairy products are soy milk, almond milk, oat milk, coconut milk or cashew milk. Personally, I like soy in cooking.
- olive oil: I love to use olive oil because it gives muffins a damp texture, and you cannot taste it at all. However, you can use neutral oil such as vegetable oil or canola oil or even coconut oil founded instead.
- vanilla extract
Fall back
- 1 cup Dark chocolate chips + Additional chocolate lice to garnish the muffins with it. In fact, I used a combination of vegetable chocolate chips and chopped dark chocolate.
Complete ratios and nutritional information are at the bottom of the post in the recipe card. If you try to like this recipe, please consider leaving a comment and a review because it really helps my blog 🙂
What type of flour to use
I love to use white wheat flour because it is finely crushed and therefore makes really soft muffins, but always has fiber and nutrients of whole wheat flour. This is the kind of flour I used in this recipe and it is the one I really recommend. I used the brand white whole wheat from the brand King Arthur. You can also use the flour of any use in this recipe.
I have not tried to do this with gluten-free flour, but I suspect that it would work with oatmeal, as well as with gluten-free cooking flour like these brands King Arthur And Bob’s Red Mill. Almond flour and coconut flour will not work in this recipe.
Another important note is that I strongly recommend measuring the flour using a kitchen ladder, as the measurement of flour again can considerably affect the way the muffins take place.
Necessary equipment
- A Large bowl to mix
- A muffin mold: I made these jumbo muffins using a Jumbo muffin box. I personally like to make muffins in a box of jumbo muffins because it makes them large and soft. You can use an ordinary muffin tray or even a mini muffin stove to make mini muffins.
- liners: I used « tulip » paper liners. I like to use them because it gives muffins a fanciful appearance and gives them a bakery style look. However, this is completely optional and any type of liner will work.
- Cookie scoop / / ice cream scoop: To collect the muffin dough in the muffin cups. It’s optional, but it is easier to collect the dough less disorderly.
- cooling rack: To leave the muffins to cool off.
How to make the best muffins with vegan chocolate chips
Start by crushing ripe bananas in a large bowl. You can use a fork or a potato pestle to do this.
Then add all the wet ingredients to the bowl, then the dry. Add everything except the chocolate chips and whisk the mixture well.
Finally, incorporate the chocolate chips.
Line the muffin pan with cooking cups and use a cookie spoon / an ice cream spoon to pour the dough into the cups. If you wish, you can add more chocolate chips to the muffins.
With this recipe, I make 5 jumbo muffins or 10 ordinary muffins.
To make high walls of muffin, I like to add dough to the top of the muffin cups.
Cook the muffins at 350 * F on the central rack of the oven. If you make Jumbo muffins, cook them for 25 to 30 minutes. For regular size muffins, bake for 20-25 minutes.
To find out if the muffins are finished, glue a toothpick in the center of one of the muffins. If it comes out clean, it’s done cooking. You will also notice that they have finished because the edges will become golden brown and the center will become round and dome -shaped.
Once the muffins are finished when cooked, place them on a rack and let them cool at room temperature.
These vegan muffins with chocolate chips are a pleasure of the crowd and an excellent addition to any brunch or breakfast gap. They have the perfect texture and just the good amount of sweetness, making it a delicious treat. Appreciate!
How to store these muffins with vegan banana chocolate chips
If you have remaining muffins, keep them in an airtight container or wrap them in a plastic film to keep them fresh. These muffins also freeze well and can be reheated in the oven or microwave for breakfast or quick and easy snack.
If you liked these vegan muffins, you can also like these other muffin recipes:
Video
Muffe recipe with vegan chocolate chips
These vegetable chocolate chocolate muffins are an excellent healthy snack or a breakfast on the go. They require simple ingredients and are easy to make.
Ingredients
Dry ingredients
- 1 ¾ cups White whole wheat flour 227.5 g
- ½ cup coconut sugar
- 3 tablespoons pulp
- 1 teaspoon Cinnamon optional
- ¼ teaspoon salt
Wet ingredients
- 1 flax egg 1 tablespoon of ground linen seeds + 3 tablespoons of water
- 3-4 ripe ripe bananas 1.5 cup measured during puree
- ⅓ cup maple syrup
- ½ cup milk without dairy products
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
Fall back
- 1 cup Vegan chocolate chips 130 g
Instructions
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Start by crushing ripe bananas in a bowl. You can use a fork or a potato pestle to do this.
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Then add all the wet ingredients to the bowl, then the dry. Add everything except the chocolate chips and whisk the mixture well.
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Finally, incorporate the chocolate chips.
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Line the muffin pan with cooking cups and use a cookie spoon to pour the dough into the cups. You can garnish the muffins with more chocolate chips.
-
With this recipe, I make 5 jumbo muffins or 10 ordinary muffins.
-
To make additional and soft muffins, I like to add dough to the top of the muffin cups.
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Cook the muffins at 350 * f. If you make Jumbo muffins, cook them for 25 to 30 minutes. For regular size muffins, bake in the oven for 20-25.
-
To find out if the muffins are finished, glue a toothpick in the center of one of the muffins. If it comes out clean, it’s done cooking. You will also notice that they have finished because the edges will become golden brown and the center will become round and dome -shaped.
Nutrition
Calories: 293kcalCarbohydrates: 49gProtein: 5gFat: 11gSaturated fats: 4gPolyunsaturated fat: 1gMonounsaturated fat: 3gSodium: 457MGPotassium: 184MGFiber: 5gSugar: 24gVitamin A: 23IUVitamin C: 3MGCalcium: 267MGIron: 2MG
