Ready in 20 minutes, these mini Vegan Chocolate Chip Muffins will be a new go-to, pop-able treat! Bursting with chocolate chip cookie flavor, these soft mini muffins are sure to be a hit! They’re great for lunchboxes or as a fun after school snack.
Does anyone else have a snack demanding 8-year old? Or is it just me?
My daughter’s 3 favorite words throughout the day are “what's for snack?” After being asked multiple times in a day, I’m likely to reply: "Umm, you’re 8 find something.” Unfortunately, that response didn’t work today. Instead, she had plans for us whip up some chocolate chip cookies. I had a better idea...
I’ve had my eye on a mini muffin pan that was shoved to the back of the cupboard. I just hadn’t figured out what cute little muffins to make, until my daughter brought up chocolate chip cookies. Then it hit me…
Cute mini muffin pans = Cute Mini Vegan Chocolate Chip Muffins!
Of course, my daughter was all for the muffins because there were chocolate chips inside and she couldn't resist cute little muffins. Not to mention the pop-able factor even had me enticed.
Years ago, I remember snacking on mini muffins. I would buy a box of those individually packaged mini chocolate chip muffins, you know, the chintzy pack of 4. Even though there were only 4 to a pack, I thought they were the best 4 mini muffins ever. Now, I cringe at the ingredients in those little packages.
So, into the kitchen we went to make some healthier vegan Chocolate Chip Muffins!
• • •
Vegan chocolate chip muffins are ready in about 20 minutes. And, they’re fairly easy to toss together.
- Create the buttermilk
- Add the dry ingredients to a large bowl.
- Fold in the wet ingredients into the bowl of dry.
- Fill-up the muffin cups and pop those babies in the oven.
Now, all that stands between you and those soft little chocolatey muffins is 10 minutes of baking.
How to achieve vegan muffin perfection.
Sifting the flour and folding in the wet ingredients –rather than mixing–is important to achieve perfect, fluffy pillow top muffins. I’ve seen plenty of over mixed, flat-top muffins around the web (and in my own kitchen).
Not anymore!
Since I began sifting and folding in the dry ingredients, I've been able to achieve soft, fluffy muffins rather than dense, thick muffin pucks. And I know you'll have the same success, so let's get baking!
For another pop-able, fun kid snacks check out my sweet & salty soft pretzel bites.
We'd love to hear from you!
If you loved this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below. Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook, and Instagram.
Chocolate Chip Mini Muffins (vegan)
Ready in 20 minutes, these mini Vegan Chocolate Chip Muffins will be a new go-to, pop-able treat! Bursting with chocolate chip cookie flavor, these soft mini muffins are sure to be a hit! They’re great for lunchboxes, or as a fun after school snack.
Ingredients
Dry
- 2 cups unbleached all purpose flour, sifted
- 1 and ½ teaspoon baking soda
- ⅓ teaspoon Himalayan pink salt
- ½ cup mini chocolate chips
- ½ cup coconut sugar, packed
Wet
- 1 cup non-dairy milk
- 2 teaspoons apple cider vinegar, or fresh lemon juice
- ¼ cup refined coconut oil, melted
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons pure maple syrup
Instructions
- Start by greasing a mini muffin pan with coconut oil and preheating your oven to 375º.
- Measure the almond milk and stir in the vinegar. Set aside to create a buttermilk.
- In a large bowl, sift together the flour, baking soda and salt. Now mix in the coconut sugar and chocolate chips.
- Pour the non-dairy milk/vinegar mix and remaining wet ingredients (oil, vanilla and syrup) into the bowl of dry, then fold them together. Don’t over mix, a few lumps are ok.
- Fill each muffin cup to the top, using up the batter to fill all 24 cups.
- Bake at 375º for 10-12 min or until toothpick comes out clean of batter.
- Allow to cool for at least 5 min before transferring to a cooling rack.
- To store–allow muffins to cool completely, then store in an airtight container for up to 5 days (if they last that long).
Notes
- For sweeter muffins add 2-3 more Tablespoons of maple syrup.
- For regular sized muffins: bake for 20-22 minutes then test with a toothpick for doneness.
- I use unsweetened almond milk, but any non-dairy milk should work.
- The coconut sugar can be replaced with brown sugar.
Nutrition Information:
Yield: 12 Serving Size: 2 mini muffinsAmount Per Serving: Calories: 177Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 74mgCarbohydrates: 34gFiber: 1gSugar: 16gProtein: 3g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
Claire Roberts
Hi there I just want to say that these are magnificent muffins there so perfect although they never quite turn out the same each time like if you over mix or forget some ingredients and stuff. But I absolutely think that vegan is the way to go!!!!
Marlena Luna
Thank you for your great feedback!! I'm so glad you enjoy the recipe!
Nicole Madsen
I made these with my toddler, and she loved LOVED licking the muffin batter and eating the chocolate chips. These turned out so good! Thank you for an easy and delicious recipe.
Marlena Luna
You’re welcome!
Leisha
My daughter and I made these tonight and they turned out delicious! I stuck exactly to the recipe except my local military commissary doesn’t carry vegan chocolate chips so I used regular mini semi-sweet. We’re calling them ‘nearly vegan’ lol. I will never again buy pre-packaged, full of who-knows-what, muffins. Fantastic recipe, thank you!
Where you get your protein!
That's wonderful to hear Leisha! Cleaner options are always better for our children!
Nina
Can I use whole wheat flour instead of the all-purpose flour?
Where you get your protein!
I have only made this recipe using all purpose flour. Whole wheat flour is denser and will affect taste and texture. For a better result I'd suggest using a mix of both flours. Start with 1 cup ap flour and 3/4 cup whole wheat flour. Let me know how it turns out!
Melissa
We make these all the time and love them. Kids gobble them up. Thank you!!
Whitney seeber
My picky preschooler loves these!!! So easy to make and so delicious!!! Thank you!
Where you get your protein!
That's great to hear Whitney! I know the struggles of having a picky eater, so I'm glad he enjoys these! :)
Luana
This muffins are amazing! Me and my family loved them. Thank you!
Where you get your protein!
I'm so happy to hear you and your family loved them Luana! :)
Cindy
Great for snacks although I used regular muffin pan. Had to bake longer due to size. I used Earth Balance in place of coconut oil. I used brown sugar. Easy and delicious. Thanks for a healthy snack.
Where you get your protein!
I'm so glad you enjoyed them Cindy! :)
Sabina
Thank you for such easy recipe! Not only was it straight forward, easy to follow and simple, it turned out perfect - the consistency, amount, they rose beautifully, were easy to remove, and delicious!
Where you get your protein!
You're welcome, Sabina! I'm so glad you enjoyed the muffins!! :)
Vicky
What can I use instead of coconut sugar?
Where you get your protein!
Any granulated sugar will work for these muffins. (organic sugar, brown sugar, turbinado sugar)
Ivy
These came out so fluffy, cute and delicious! I halved the recipe because I only have one mini 12-muffin pan. I need to invest in a second, as my husband and I plowed through these in no time. :).
Where you get your protein!
I'm so glad you and your husband enjoyed the muffins, Ivy! Sounds like another mini muffin pan is definitely in need! :)
MichelleS
Could I sub Earth Balance margarine instead of the refined coconut oil? I only have unrefined at my house, and I wanted to make these with my 6-year old nephew who despises the taste of coconut lately. By the way, I can't wait to try these, they look amazing!! Thanks :)
Where you get your protein!
Hi Michelle! Yes, the coconut oil can be subbed for Earth Balance. However, I would lessen the salt down to 1/4 teaspoon since the margarine is salty. I hope you and your nephew enjoy the muffins! :)
MichelleS
Thanks for the quick response! Now we can get to work on these this weekend! You have a great site, there are so many recipes I have to try :)
Where you get your protein!
Thanks so much Michelle! Your comment reminded me of these muffins. I had to go in the kitchen and make a batch, and I'm eating one right now! :) I'd love to hear what recipe you decide to try next. Have a great weekend!!
Nicole
This recipe is perfect...muffins light and taste wonderful. Thank you.
Where you get your protein!
So glad you enjoyed them! :)