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chocolate chip muffins on a platter

Vegan Chocolate Chip Muffins

The Vegan Chocolate Chip Muffins are fluffy, moist and the best way to start the day!
Course Breakfast, Snack
Keyword chocolate chip muffins, gluten free muffins, vegan muffins
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 12 muffins
Author Robin


  • 1/4 cup vegan butter (melted and cooled)
  • 1 cup soy milk
  • 1 tbsp lemon juice
  • 3/4 cup coconut sugar
  • 1/2 cup unsweetened apple sauce
  • 1 tsp vanilla
  • 2 1/4 cup oat flour
  • 1/4 cup arrowroot powder
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup chocolate chips


  • Begin by melting the vegan butter over low heat in a pot. Set it aside to cool.
  • Combine the soy milk with the lemon juice and let it sit for at least 5 minutes.
  • Combine the melted butter, soy milk mixture, vanilla, applesauce and coconut sugar to a large bowl. Mix together using hand beaters.
  • Combine all the dry ingredients together in a separate bowl (except the chocolate chips). Then add the dry ingredients to the wet ingredients. Stir with a wooden spoon until thoroughly combined. Add in the chocolate chips.
  • Let the batter sit for roughly 20 minutes to thicken slightly. At this point, preheat the oven to 415ºF.
  • Line a muffin pan with 12 liners. Fill the cups almost to the top with the batter. The batter should produce 12-14 muffins. Bake in the oven at 415ºF for 5 minutes. Then turn the temperature down (without opening the oven) to 350ºF for 17 minutes (or until golden on top).
  • Let the muffins cool in the muffin tins for 5-10 minutes. Then transfer to a cooling rack to completely cool before enjoying.
  • Store the muffins in an air-tight container.