Soft, sweet muffins studded with melty chocolate chips – these vegan chocolate chip muffins are made with just a few healthy ingredients, gluten free, and sweetened naturally!
Happy Thursday, guys! How are things? Joe has been gone for what feels like forever on work trips lately, which SUCKS because I’m dramatic and bad at being by myself. But on the positive side, I’ve had a lot of time to bake. I’ve finally “broken in” my kitchen enough that I’m not afraid to, ya know, move anything or set things on the counter. These vegan chocolate chip muffins were the very first recipe to come out of my new kitchen! And trust me, they live up to that honor.
PS, serious question – would you guys want a kitchen tour? I’ve been considering doing a post about my new kitchen, since it was totally my baby and definitely what I put the most thought into during our house building process. I’d also include the appliances/tools/equipment I use for all of our plant-based cooking and baking. Let me know, por favor!
Let’s talk muffins. First of all, do you guys remember those massive, “Otis Spunk-something or other” muffins from school? If you have no idea what I’m talking about, I promise I’m not crazy. Our schools growing up sold these jumbo, pre-packaged muffins. There was a double chocolate, blueberry, probably banana nut, and I think that was it. I usually packed my lunch, but I did have an occasional muffin the size of my head, double chocolate of course, probably loaded with approximately four thousand ingredients that were horrible for me.
Anyway, no matter how awesome they looked on the outside – I mean they were JUMBO – these muffins were always a let down, much like most store-bought muffins. Dry enough to practically choke you out, and lacking flavor. The tops were decent, but then there was that completely useless stump. They should only make the TOPS! If you got that reference, we just became best friends. My husband made me start watching Seinfeld a while back and I have to admit I love it much more than anticipated.
I got way off track quickly there, didn’t I? So sorry. Let’s talk muffs! Can we make calling muffins “muffs” a thing? I just like abbrevs, guys. It def carries over to my real life convos, too.
Please don’t hate me.
I feel like people tend to gravitate toward fruity muffins, so if that’s you, I highly recommend these blueberry ones. Oh and I’ve made strawberry! Don’t get me wrong, I love both of those muffin recipes, and it’s no secret that I LOVE almost any and all fruit, any time of day. Today, however, is chocolate’s time to shine. I feel like that should be every day, right?!
For sweet, super soft vegan chocolate chip muffins, we’re starting with the perfect base – oat flour and coconut flour. I love using oat flour on it’s own, but when it comes to muffins, I want to avoid that awful, dry texture at all costs. So, I use some coconut flour to keep things nice and soft.
A couple of flax eggs for super plant health power, dates for always perfect, natural sweetness and an almost caramel-y flavor, and some almond milk to bring the batter together.
Fold in your vegan chocolate chips – I always use these – and your muffs (hehe) are ready for the oven.
Bake the muffins for 20 minutes, then let them cool for a bit in the pan before turning them out. I always sprinkle a couple more chocolate chips right after removing the muffins from the oven, while they’re still hot. This is mostly for the look, but also solely for more chocolate to go in my mouth.
These vegan chocolate chip muffins are without a doubt my favorite muffin ever. They’re super soft, super moist and loaded with chocolate – all good things, no? You’ll love how easy these are to throw together, and you’ll have a sweet, healthy breakfast/snack for the whole week. Oh, and you get to have chocolate for breakfast! So many wins with these cute lil muffs.
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!