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!
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!
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.
You only need 8 simple ingredients to make these muffins. Below are some helpful notes on the ingredients, including substitution options.
- 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.
The muffins come together easily and quickly in just a few minutes. Here are step-by-step instructions for making the chocolate chip muffins:
STEP 1: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
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.
STEP 3: Whisk in the almond milk until well incorporated. The mixture will be quite thin and runny at this stage.
STEP 4: Then, add the dry ingredients to the bowl. Mix until the dry ingredients are about halfway combined.
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.
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!
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.
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.
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
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.
Yes, absolutely! Use gluten-free all-purpose flour to make the chocolate chip muffins gluten-free and dairy-free.
Use organic cane sugar instead of granulated sugar. Since the muffins are already made without milk and eggs, making them vegan is super easy.
Of course! The muffins can be made with cow's milk or dairy-free milk with great results.
Yes, just divide the recipe in half to make a small batch of 6 muffins instead of 12.
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
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!
Healthy Dairy-Free Chocolate Chip Muffins (No Egg)
- 2 Mixing Bowls
- 1 Whisk
- 1 Standard Muffin Pan
- 12 Muffin Liners
- 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
- 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.