I want to experiment with the texture for more cake textured muffins. These delicious muffins are perfect for breakfast, but you can also eat them as a dessert or even as a snack, I could eat them all day long, I love them so much! I used small overripe bananas (roughly 6-7 inches across) and replaced the oil with unsweetened applesauce. Vegan Nut-free Soy-free Recipe. Store bought gluten free flour blends are more expensive, but you can use them if you want. Print. You can also try the batter and add more sweetener or other ingredients if you want until it’s perfect for you. You guys, I’m so happy to report that I’ve officially made it to drinking 50% more water than I used to! ★☆ Vegan Pumpkin Muffins with Chocolate Chips Healthy Pumpkin Muffins made with whole grain flour, sweetened with maple syrup and coconut sugar, studded with chocolate chips. ★☆. I’m quite smitten with it. Rate this recipe In a separate bowl, combine your wet ingredients. As I mentioned, these muffins make for AMAZING leftovers. When ready to eat, you can heat them up in the oven or microwave (because who wants a cold muffin!?). Hi Aly! Don’t forget to leave a comment or tag a picture #simpleveganblog on Instagram (or on your favorite social network) if you make the muffins! 182 °C). Cook Time 28 minutes. Combine the bananas and the almond milk in a blender until smooth. Get creative and have fun! I had enough batter to make 8 muffins. If you used the same ingredients and followed the recipe to the T, I’m afraid I can’t help you 🙁 Maybe some of the ingredients gone bad… I’m so sorry the recipe didn’t work for you! Jump to Recipe - Print Recipe. Hi Janice! Delicious and indulgent Double Chocolate Zucchini Muffins. Perfectly light and fluffy. Bake the muffins for 22-25 minutes, or until just becoming golden at the … Easy Gum-free, soy-free Almond, Oat coconut flour muffins with blueberries & chocolate chips You can also add chocolate chips into the batter, omit the chocolate … Sift together the flour, baking soda, baking powder, salt, and cinnamon. Feel free to use the plant milk and the non refined oil you prefer (I usually use extra virgin olive oil or coconut oil). This specific King Arthur gluten free flour is our favorite! If you’re planning to eat them all within 48 hours then you can store them in an air tight container on the counter. These are awesome! Home » Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. Preheat the oven to 180ºC or 355ºF and lightly grease a 12 cup muffin pan with a little bit of coconut or extra virgin olive oil. Best vegan chocolate chip muffins ever! Add the dry ingredients (except chocolate chips) to a large mixing bowl. This is a keeper 🙂. These Soft, moist and chocolatey muffins take just a few minutes and have no added oil. Fill cups 2/3 full. Set aside. If one doesn’t have whole wheat flour do you think all-purpose white flour or whole grain pastry flour would be a better substitute? 4.9 from 56 votes. Use dried fruit instead of chocolate … I always get tagged in SO MANY Instagram posts and stories (especially on the weekends) of y’all making these muffins and it makes me so happy :D. Since the photos were so old and really didn’t do the recipe justice, I figured that it was time for a nice little refresh. In the picture below you can see the consistency of the batter. Scoop the batter (using a muffin scoop or a 1/3 cup measure) into your prepared muffin tin. Thanks for stopping by my little corner of the internet! October 13, 2020 by Tori 7 Comments. Mash the bananas in a different medium … Vegan Chocolate Chip Muffins with coconut. These muffins are made with simple ingredients and come together in ONE big bowl. I love baking muffins and classic chocolate chip muffins are always a crowd-pleaser. So, you might be wondering the best way to store them. 1/3 cup canola oil 4 ripe bananas, mashed - the riper the better! Combine the flour, baking powder, baking soda and salt in a … Add the vegan buttermilk, vanilla extract, melted coconut oil, applesauce and vinegar to the mixing bowl. Kids love them and I see alot of possibilities. Remember that if your batter is too thick, you will have to add more milk and if it’s too watery, you will have to add more flour. They're a cinch to make – just throw everything into the blender and fold in your chocolate … Comment Policy: We want to hear from you, so please feel free to leave a comment (give us your feedback, share the ingredients you’ve modified or help other readers) and rate the recipe after you’ve made it. BUT if you want them to last a bit longer, I suggest storing them in an air tight container in the fridge. Bake for 20 or 25 minutes and enjoy! Use smaller bananas next time. If it’s too watery, add more flour. I used vegan chocolate chunks and white flour. ★☆ Hi Amy! Today I wanna share with you the best vegan muffins ever recipe. How to Make Vegan Banana Chocolate Chip Muffins . These vegan chocolate chip muffins use wheat and dairy free milk. Tender, fluffy, vegan chocolate chocolate chip muffins made with in 1 bowl! HOW TO MAKE VEGAN CHOCOLATE CHIP MUFFINS First, preheat your oven to 375 °F (190 °C) and place 12 muffin liners in a standard muffin pan or lightly grease each slot. Add the chocolate chips and stir again. VEGAN GLUTEN-FREE CHOCOLATE CHIP MUFFINS. Sounds great 🙂 So glad you liked them! Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin. How to Make Vegan Chocolate Chip Muffins Step One – Make Vegan Buttermilk In a small bowl combine the soy milk and apple cider vinegar. Evenly spoon the mixture into the 6 muffin cups. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. We love healthy things but don’t know what we did wrong 🙁 Either way they were terrible SOS plz help… We did exactly what the recipe called for so the ingredients were all the same, does the order matter terribly enough for something to go super wrong??? Notify me of followup comments via e-mail. Total Time 43 minutes. ★☆ Bake for 24 to 27 minutes or until you spot cracks on top of the muffins. Finally, stir in the vegan chocolate chips. Stir in the chocolate chips. Find me on Twitter, Instagram, and Pinterest. Vegan and Gluten Free Chocolate Chip Pumpkin Muffins. I didn’t use muffin liners, I just greased a 12 cup muffin pan, but you can use them if you want. **This recipe post was updated on March 25, 2020 with new photos and text but the recipe itself is the same!**. More flour or baking powder? ★☆ What You Do: Preheat the oven to 350 degrees. oat milk - or whatever milk you use; white wine vinegar - or other mild white vinegar; vegetable oil - or other mild oil; vanilla extract; caster sugar; plain flour; baking powder; salt; dark chocolate chips; HOW MANY MUFFINS DOES THIS MIXTURE MAKE? Whisk together then set aside to allow the milk to … Tasty low-fat vegan muffins rely on pumpkin for flavor and moist texture. These vegan gluten-free chocolate chip muffins are: Fluffy. Please don’t share links not related to the discussion. Making your vegan chocolate chip muffins: To make your chocolate chip muffins, combine your dry ingredients in a large bowl. If you wanna make a gluten free recipe, you should read my guide to gluten free flours to make your own gluten free flour blend. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar … Then place on a wire rack to cool completely. You’re so welcome 🙂 So glad you enjoyed them! They only take 22 minutes in the oven and the prep time will take you about 10-minutes. Top with a few more chocolate chips if desired. If you can’t find the chocolate chips, use a chopped chocolate bar instead. Mix into a thick batter. I’ve made these twice and love them. Please see my disclosure policy. Sift together the flour, baking soda, baking powder, salt, and cinnamon. Chocolate chips will make them disappear in a hurry. I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks. Hopefully by now you now how much I LOVE these muffins. Mouth-watering. Combine the bananas and the almond milk in a blender until smooth. Read More. Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. Seriously- I often double the recipe so that we can have them for breakfast for a good few days. Get your ingredients together. These easy muffins can be made in just 35 minutes for a chocolate-filled, zucchini-packed, dairy and egg-free sweet treat. *the chocolate chips can be swapped for an even amount of something else such as fruit, nuts, etc. Prep Time 15 minutes. Thanks! Hey, I’m Iosune! For double chocolate muffins, place a small chunk of vegan dark chocolate into the center of each mould. I thought 4 bananas sounded like too much, and indeed it was too much 😭 they didn’t rise much and are v. soggy. Also, you can make them with gluten free measure for measure flour. You’d never know the healthy chocolate chip muffins are vegan because they taste so darn good. 1/4 cup water 1 tsp vanilla extract 1 cup vegan semi sweet chocolate chips . Hi Anne! Hi Samantha, feel free to use any type of flour. I love to eat these super tender, satisfying and irresistible simple vegan chocolate chip muffins with homemade almond milk, but there many other plant milks and beverages you can drink. lol. Thank you! These pumpkin muffins … Scoop the batter into the muffin pan (I use an ice cream scooper to scoop the batter in perfectly, but it’s not necessary). Bake for 20 or 25 minutes or until a toothpick inserted into the center comes out clean. HOW TO MAKE VEGAN BANANA CHOCOLATE CHIP MUFFINS Preheat oven to 350 degrees. One bowl, no mixer, and in no time you’ll be diving into a warm, tender … Stir until well combined. We probably did something wrong because they tasted pretty dang toxic when a friend and I made them. Otherwise, I followed the recipe exactly. These Simple Vegan Chocolate Chip Muffins are simple and make a quick and healthy breakfast on the go! You can also substitute the coconut sugar for any other sweetener, although if you use agave or maple syrup or other liquid sweetener, maybe you’ll need to add more flour. WHAT YOU NEED TO MAKE VEGAN CHOCOLATE CHIP MUFFINS. Vegan Pumpkin Tahini Chocolate Chip Muffins. Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin. non dairy chocolate chips- I used mini chocolate chips*, SO SO easy to throw together requiring just ONE bowl to stir everything together. This post may contain affiliate links. Have a nice day! Recently, I decided to recreate them at home, only making them gluten-free and dairy-free so we could share them with our extended family and friends, many of whom have food sensitivities and al… Hi Lindsey! Cuisine Gluten-Free, Vegan. Stir until well combined. Author Minimalist Baker. I just made these using rice flour (had to use it up), coconut oil, (organic) soya milk, sultanas instead of the choc chips and 4 large bananas (very ripe of course!) Soft. Thank you for sharing this recipe. If you use another type of flour and your batter is too thick, add more milk. They taste like heaven and they’re egg, dairy and cholesterol free, so are much healthier than regular muffins. *you can make these gluten free by using oat flour OR a gluten free 1-1 flour but I have not tried these with almond or coconut flour. How to Make “The Best Vegan Chocolate Chip Muffins” Can I use whole wheat flour for these Vegan Chocolate Chip Muffins? Perfectly sweet. Line a muffin pan with wrappers and lightly spray them with non-stick spray and set aside. Chocolatey Decadent. For larger sized muffins line or grease only 9 wells of a … easily customizable: you can swap out the chocolate chips for fruit, nuts, seeds, or whatever floats your boat :) You can also swap out the peanut butter for any other nut or seed butter that you wish. I hope you’ll love these vegan chocolate chip muffins, at least as much as Jaye does! Featured in 15 Homemade Sweet Treats for your Easter Basket There’s a coffee shop by our house in Seattle that makes a great, substantial chocolate chip muffin with a nice crusty top that isn’t at all too sweet. make for amazing leftovers! To make vegan double chocolate muffins: For medium-sized muffins, line 12 wells of a muffin pan with paper liners or lightly grease the pan. You can use any dairy free milk of choice, so just make sure it’s one that suits your allergens. You can also subscribe without commenting. Vegan Banana Chocolate Chip Muffins* What You Need: (Makes 16) 2 cups all purpose flour 1 and a 1/2 tsp baking soda. Bake in oven for 20-25 minutes or until golden brown. Make a double batch and … Keep them covered at room temperature where they will stay fresh for a few days or covered in the fridge where they will last up to a week. Bake for 20-25 minutes, until a toothpick comes out clean. Divide the batter among the wells of the muffin pan. This post may contain affiliate links. Scoop the batter into the muffin pan and sprinkle the top with more chocolate chips. So glad you liked them 🙂 I’m not sure, maybe adding more flour or baking powder could work…. Add the banana and almond milk mixture, the rest of the ingredients (excluding the chocolate chips) and whisk. These are a variation on my really popular Vegan Blueberry Muffins, but with chocolate chips instead and a little bit less sweetener to accommodate the chocolate … They are: Moist; Rich; Packed with chocolate chunks; Easy; 8-Ingredients; Breakfast and dessert in one! I’m so sorry the recipe didn’t work for you, but it’s so popular on the blog and our readers love it. they’re made with simple ingredients that you probably have in your pantry RIGHT NOW. This is the oat flour, stevia, baking powder, baking soda, cinnamon, and a pinch of salt. Today I’m sharing a revamped version of THE MOST POPULAR recipe on my blog: Chocolate Chip Vegan Muffin Recipe! Vegan Gluten free Blueberry Chocolate Chip Muffins Recipe. On further reflection we believe we used baking soda rather than baking powder. Combine the flour and the baking powder in a bowl. You only need a few basic ingredients to make these muffins. First, preheat the oven to 350 degrees. Then pour the remaining batter on top, filling up ¾ of the mould. ONE BOWL easy and delicious VEGAN muffins! Tag @Foodwithfeeling on Instagram and hashtag it #Foodwithfeeling. You’re so welcome 🙂 I’m so glad you enjoyed them! Gotta love a challenge! A food blog with simple, healthy, vegan recipes, Last Updated: Jun 21, 2019 Published: Mar 31, 2015 By: Iosune 91 Comments. I love the flavor! My name is Brita and I'm the founder of Food with Feeling where you'll find lots of delicious recipe ideas! Servings 10 (muffins) Course Breakfast, Dessert. 1/2 tsp salt 1 cup sugar. Hi Kerstin! Pour equal sized portion into a greased muffin pan, filling each about 3/4 of the way (this recipe makes 9-12 muffins, depending on the size of your muffin pan and the amount you fill). I made this recipe gluten free with half almond flour, half gluten free flour and it came out really well! Even the non allergy members of the family love them. Vegan friendly using … Sounds so good 🙂 So glad you enjoyed it! Vegan pumpkin muffins that are tender, sweet, and studded with chocolate chips. Didn’t rise very much but they are the perfect size for a little snack with lunch. and they have turned out beautiful!! These are perfect for packing in a lunchbox, or enjoying for breakfast. I added a tsp of cinnamon to my recipe and they turned out great! Great for a snack or treat. In a Medium Bowl, add the … If you want to switch the flour part, I recommend using 50% whole wheat flour and 50% all purpose flour, or you could even increase the whole wheat flour ratio a bit more. Naturally sweet, insanely delicious, and so easy to make. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins taste. Add in the chocolate chips and chocolate chunks and fold in. … What would you suggest? Spelt and rye flour are also a great wheat alternative, although they’re not gluten free. I’ve shared various versions of them over the years including these Blueberry Vegan Muffins and these Carrot Cake Vegan Muffins (which are going crazy on my blog right now!). These vegan pumpkin chocolate chip muffins use a blend of whole grain flours like oat, quinoa, and almond to wholesome, healthy and tasty breakfast treat. Moist. They taste like heaven and they’re egg, dairy and cholesterol free, so are much healthier than regular muffins. Thank you for this recipe! Have a nice day 🙂. Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the muffin pan. Thank you for the condolences. I’ll try switching out the chocolate with blueberries or apples next time. The perfect fall breakfast or take-along snack. These are delicious! If you want to make a vegan baked good taste just as good as its buttery … Hi Jess and Paige! Please read my disclosure policy. I think muffins look better without the liners and it’s a cheaper and more environmentally friendly alternative. If you use a non-stick muffin pan, you don’t need to grease it, but I prefer to grease mine to avoid muffins to sticking to the pan. This is part of a challenge by Musselman’s Applesauce to write about doing 50% more water over 3 months. Tender and moist vegan pumpkin chocolate chip muffins made with wholesome ingredients like tahini and whole grain flour, these vegan muffins are the best of healthy indulgence. While I love chocolate chips mixed into my muffins, you can easily replace the chocolate with blueberries, nuts, or whatever else your heart desires! 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