Healthy Dairy-Free Chocolate Chip Muffins (No Egg)
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!
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.