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    Home » Breakfast

    Healthy Dairy-Free Chocolate Chip Muffins (No Egg)

    Published: May 4, 2022 · Modified: Dec 8, 2022 by Samantha Ensinger · 5 Comments

    Jump to Recipe Print Recipe
    a stack of dairy-free chocolate chip muffins

    These healthy dairy-free chocolate chip muffins are made without eggs, milk, or butter, but they still have a super moist texture! They are easy to make gluten-free and they taste amazing with chocolate chips in every bite. You are sure to love them!

    a dairy-free chocolate chip muffin shown from above on parchment paper, with a bite missing from the muffin. There are chocolate chips inside.

    Homemade chocolate chip muffins are the best type of muffins because even your kids will love them. Plus, they're healthier than other muffin recipes, which makes them even better. The simple ingredients make this such an easy and quick recipe.

    If you're a big fan of muffins like me, I invite you to try these almond flour banana muffins (one of my favorites!) or these pumpkin protein muffins sometime. You can never have too many muffins. That is a fact!

    Jump to:
    • Why You'll Love These Muffins
    • Ingredient Notes
    • Step-by-Step Instructions
    • Expert Baking Tips
    • Making Gluten-Free Chocolate Chip Muffins
    • Frequently Asked Questions
    • Storing & Freezing
    • More Healthy Muffin Recipes
    • Recipe

    Why You'll Love These Muffins

    • Easy to make - The muffin batter comes together in just a few minutes and you don't need a mixer or any fancy equipment.
    • Dairy-free - The muffins are made without milk, butter, or any dairy.
    • No eggs - Despite their super fluffy texture, the muffins are made without eggs!
    • Super moist - The texture of the muffins is perfectly soft and super moist, making each bite incredibly delicious.
    • Gluten-free option - You can use gluten-free flour to make the chocolate chip muffins gluten-free if you wish.

    Ingredient Notes

    You only need 8 simple ingredients to make these muffins. Below are some helpful notes on the ingredients, including substitution options.

    all ingredients to make the muffins prepared in small bowls on a gray marble surface.
    • All-Purpose Flour - All-purpose flour gives the muffins a light flavor and texture. You may also use gluten-free all-purpose flour, white whole wheat flour, or whole wheat pastry flour for the muffins.
    • Coconut Oil - Make sure to melt the oil first. Canola oil, vegetable oil, olive oil, or melted vegan butter also work just fine. I have not tested the muffins without oil, but if you try using unsweetened applesauce or dairy-free yogurt, let me know how they turn out.
    • Granulated Sugar - White granulated sugar or cane sugar are great options. Coconut sugar is a vegan sugar option, but the muffins will be darker in color.
    • Almond Milk - Use unsweetened almond milk or another unsweetened plant milk variety. Oat milk, soy milk, and cashew milk are great alternatives.
    • Chocolate Chips - Mini chocolate chips and normal chocolate chips both work well. Use a dairy-free version, of course! I like semi-sweet chocolate best.

    Remember to see the recipe card at the bottom of the post for a full list of ingredients and quantities.

    Step-by-Step Instructions

    The muffins come together easily and quickly in just a few minutes. Here are step-by-step instructions for making the chocolate chip muffins:

    mixing the dry ingredients in a mixing bowl.

    STEP 1: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

    mixing the wet ingredients in a large mixing bowl.

    STEP 2: In a separate large bowl, whisk together the melted coconut oil, sugar, and vanilla extract. It should resemble the texture of wet sand.

    whisking the almond milk into the bowl of wet ingredients.

    STEP 3: Whisk in the almond milk until well incorporated. The mixture will be quite thin and runny at this stage.

    stirring the dry ingredients into the bowl of wet ingredients until halfway combined.

    STEP 4: Then, add the dry ingredients to the bowl. Mix until the dry ingredients are about halfway combined.

    adding dairy-free chocolate chip to the muffin batter.

    STEP 5: Gently fold in the dairy-free chocolate chips with a spoon or rubber spatula. Be very careful not to over mix the batter or the muffins will be too chewy. You only need to fold the batter 2-3 times.

    transferring the muffin batter into the muffin liners in the muffin pan.

    STEP 6: Then, transfer the muffin batter evenly into 12 muffin liners in a standard muffin tin. The muffin cups will be quite full. This is okay and will make for super fluffy muffins!

    adding extra chocolate chips into the muffin batter before baking.

    STEP 7: Press a few extra chocolate chips into the top of each muffin before baking. They will rise with the batter and show on top of the muffins once baked.

    baked muffins risen in the muffin tin with golden brown tops.

    STEP 8: Bake the muffins at 425°F for 8 minutes, then reduce the oven to 350°F and bake for another 20-25 minutes. This results in super tall, fluffy muffins.

    STEP 9: Remove the muffins from the oven when a toothpick inserted into the middle comes out with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring them to a cooling rack.

    TIP: If you're not planning on enjoying the muffins right away, place them in an airtight container once they have cooled for 15 minutes. This prevents them from drying out and becoming hard. If they are exposed to the air for more than a few hours, the tops will start to toughen. Keep them soft by storing them sooner rather than later.

    Expert Baking Tips

    • Don't overmix the batter - It's very important to fold the batter only a few times. Overmixing results in tough, chewy muffins instead of soft, fluffy ones. Resist the urge to keep mixing!
    • Add extra chocolate chips on top - Press additional chocolate chips into the tops of the muffins before putting them in the oven for pretty chocolate tops.
    • Keep an eye on the baking time - Bake the muffins until a toothpick inserted in the middle comes out with moist crumbs. Don't overbake them, or they will become dry!
    • Remember to store the muffins in an airtight container - If the muffins sit out, they will dry out and become tough. Make sure to keep them in an airtight container so they keep their super moist texture.
    a soft chocolate chip muffin with a bite missing. It is sitting on parchment paper.

    Making Gluten-Free Chocolate Chip Muffins

    These dairy-free chocolate chip muffins can easily become gluten-free with one simple ingredient swap. Instead of using all-purpose flour, use gluten-free all-purpose flour with xanthan gum. They will turn out just as delicious and soft!

    Gluten-Free & Vegan Chocolate Chip Muffins

    To make the muffins gluten-free and vegan, use vegan organic cane sugar instead of granulated sugar. Because the muffins are already dairy-free and egg-free, it's very easy to make them vegan.

    If you're looking for another vegan and gluten-free muffin recipe, try these vegan blackberry muffins sometime. They're perfect for spring and summer!

    Frequently Asked Questions

    Why did my muffins come out so dense and dry?

    If your muffins are dry and chewy, you most likely overmixed the batter or baked them too long. Overmixing the batter results in tough muffins. Make sure to fold the batter until the ingredients are just combined, but no more than that.

    Can I make these muffins gluten-free?

    Yes, absolutely! Use gluten-free all-purpose flour to make the chocolate chip muffins gluten-free and dairy-free.

    How do I make the chocolate chip muffins vegan?

    Use organic cane sugar instead of granulated sugar. Since the muffins are already made without milk and eggs, making them vegan is super easy.

    If I'm not dairy-free, can I make this with real milk?

    Of course! The muffins can be made with cow's milk or dairy-free milk with great results.

    Can I make small-batch chocolate chip muffins?

    Yes, just divide the recipe in half to make a small batch of 6 muffins instead of 12.

    a stack of three super fluffy chocolate chip muffins on a marble surface.

    Storing & Freezing

    Store leftover chocolate chip muffins in an airtight container at room temperature for 3-5 days. Keeping them in an airtight container immediately after cooling ensures they don't dry out and become hard.

    To freeze the muffins, place them in an airtight container in the freezer for 2-3 months. Allow them to thaw at room temperature for a few hours before enjoying them again. Reheat the muffins in the microwave to enjoy them warm.

    More Healthy Muffin Recipes

    • close-up of a healthy banana blueberry muffin with purple blueberries inside.
      Healthy Banana Blueberry Oatmeal Muffins
    • a stack of two vegan raspberry muffins.
      Healthy Vegan Raspberry Muffins (Oil-Free)
    • Vegan Blackberry Muffins
    • Almond Flour Banana Muffins

    Did you make these healthy dairy-free chocolate chip muffins without eggs? Please leave a star rating and review to support my blog and help other readers. If you post a photo on Instagram and tag me, I would love to share what you made! To stay updated with the newest recipes, follow me on Pinterest and join my email list. Happy baking!

    Recipe

    two dairy-free chocolate chip muffins stacked on top of each other with a bite missing from the top muffin.

    Healthy Dairy-Free Chocolate Chip Muffins (No Egg)

    Samantha Ensinger
    These healthy dairy-free chocolate chip muffins are made without milk, egg, or butter. They have a super moist, soft texture and they can easily be made gluten-free if desired. These are truly the best homemade chocolate chip muffins. Even your kids will love them!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 12 muffins
    Calories 258 kcal

    Equipment

    • 2 Mixing Bowls
    • 1 Whisk
    • 1 Standard Muffin Pan
    • 12 Muffin Liners

    Ingredients
      

    • 3 cups all-purpose flour or gluten-free 1:1 flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup melted coconut oil can sub vegetable oil or olive oil
    • 1 cup granulated sugar or organic cane sugar
    • 1 teaspoon pure vanilla extract
    • 1 ⅓ cup unsweetened almond milk or other plant milk
    • ⅔ cup dairy-free chocolate chips I use semi-sweet

    Instructions
     

    • Preheat the oven to 425°F and line a standard muffin tin with 12 liners. Set the pan aside while you make the muffins.
    • In a medium mixing bowl, whisk together the flour, baking powder, and salt.
      3 cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon salt
    • In a separate large bowl, whisk together the melted coconut oil, granulated sugar, and vanilla extract until fully incorporated.
      ½ cup melted coconut oil, 1 cup granulated sugar, 1 teaspoon pure vanilla extract
    • Add the almond milk to the bowl and whisk again until well combined.
      1 ⅓ cup unsweetened almond milk
    • Then, slowly add the dry ingredients. Mix with a spoon until about half of the dry ingredients are combined. Then, gently fold in the chocolate chips. Mix until just combined. Be VERY careful not to over mix!
      ⅔ cup dairy-free chocolate chips
    • Transfer the muffin batter evenly into the prepared muffin liners. The liners will be full to the top, this is okay. Press additional chocolate chips into the batter before baking, if desired.
    • Bake the muffins at 425°F for 8-9 minutes. Then, reduce the heat to 350°F and bake for another 20-25 minutes, until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, but not covered in batter.
    • Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a cooling rack.
    • If not enjoying the muffins immediately, store them in an airtight container to prevent them from drying out.

    Notes

    Storage: Store leftover muffins in an airtight container at room temperature for 3-5 days. This prevents them from drying out. To freeze the muffins, place them in an airtight container in the freezer with parchment paper between each layer. They can keep for 2-3 months.
    Gluten-Free Option: Use gluten-free 1:1 flour with xanthan gum in place of all-purpose flour.
    Oil Substitute: You can replace coconut oil with vegetable oil, canola oil, or olive oil. You may also use melted vegan butter. I have not tested the muffins without oil, but you can try using unsweetened applesauce or dairy-free yogurt.
    Sugar Substitute: Cane sugar or coconut sugar can be used instead of white granulated sugar. If using coconut sugar, the muffins will be brown in color.
    Plant Milk Options: Any unsweetened plant milk works in the recipe. I use almond milk, but oat milk, soy milk, cashew milk, and coconut milk work well.
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    Healthy Vegan Protein Waffles (No Banana) »

    Reader Interactions

    Comments

    1. Autumn says

      May 04, 2022 at 10:46 pm

      5 stars
      I made these muffins today with gluten-free flour and they are sooo yummy! My kids ate like 8 of them already. The chocolate chip flavor is amazing without being too sweet. And they are super soft and fluffy too, which I love. I am going to make these for Father's Day because my husband LOVES chocolate. Thanks for this delicious recipe!! Love all the options!

      Reply
    2. Yelena says

      May 07, 2022 at 7:52 am

      5 stars
      I made these muffins yesterday. Let me tell you they were amazing!
      I used all purpose flour because I couldn’t find gluten free flour.
      Let me tell you the minute they came out the oven, THEY WERE GONE!And I made two batches and one batch had 12 My family ate all of them and I got one‍♀️But that’s how it goes sometimes.

      I didn’t have any chocolate chips and so I used sprinkles. They were so delicious.This is the best recipe! Thank you for this amazing recipe!
      This recipe is definitely my go to.
      I love it!❤️

      Reply
    3. Andrea says

      May 14, 2022 at 8:26 pm

      5 stars
      my kind of muffin! it turned out so sweet and fluffy! will make again 🙂

      Reply
    4. nancy says

      May 14, 2022 at 10:12 pm

      5 stars
      wow i love this has no eggs or dairy!! i've been trying to cut out dairy!

      Reply
    5. Amber says

      September 21, 2022 at 10:55 am

      5 stars
      I loved the texture of these! Super fluffy and dense but so rich in flavor and so filling. Mini chocolate chips are absolutely amazing in these! I made them with gluten-free all purpose flour and they turned out great. Will definitely be making again!

      Reply

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    Samantha, owner of savor the spoonful

    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

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