About Eggless Chocolate Chip Muffins
We are chocolate lovers. Place any sweet or dessert with chocolate in front of us, and it gets finished in no time. I always get so excited when I manage to find Callebaut chocolate chips or chocolate bars on visits to a local store! One bite of the chocolate and you are overwhelmed with the rich, mouthwatering goodness. I decided to take those delicious chocolate chips and use them in this easy chocolate chip muffins recipe. Eggless and made from whole wheat flour, these simple healthy muffins are soft and light – no one will guess they are vegan! My parents are convinced I add condensed milk to this muffin recipe, but the only liquids used are water and vinegar. Double or triple this healthy chocolate chip muffins recipe to serve a crowd or meal prep breakfasts and snacks for the week ahead.
How to Make Eggless Chocolate Chip Muffins
- First, line a muffin tray with 7 to 8 paper muffin liners. If you do not have muffin liners, you can grease the muffin pan with oil instead.
Combine Dry Ingredients
- Next, combine the dry ingredients using a sieve, including:
1 cup whole wheat flour (leveled) ½ teaspoon baking soda (leveled) A pinch of salt
Preheat Oven
- After sifting together your dry ingredients, set them aside in a mixing bowl. Now preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
Begin Liquid Mixture
- Next heat ½ cup water in a pan or microwave until it is warm. You want the temperature of the water to be about 45-46 degrees Celsius (113-114.8 degrees Fahrenheit).
- Then add ½ cup raw sugar to the warm water. You can also use white sugar.
- Stir until all the sugar dissolves.
- Now add 3 tablespoons of olive oil or any neutral oil like sunflower oil.
- Stir and mix very well briskly for 2 to 3 minutes.
- Then add ½ tablespoon of lemon juice. Swap the lemon juice with apple cider vinegar or white vinegar.
- Next add 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.
- Stir and mix very well again.
Make Chocolate Chip Muffins Batter
- Now add the dry ingredients to the wet ingredients.
- Begin to mix.
- Continue mixing to a smooth batter, but don’t overdo it! The batter should have a flowing consistency.
Add Chocolate Chips
- Next add ⅓ cup of chocolate chips. You can add any chocolate chip – dark, semi sweet or even vegan. I used semi-sweet chocolate chips for my recipe.
- Fold the chocolate chips into the batter.
Bake Chocolate Chip Muffins
- Now pour or spoon the batter into the muffin liners until ¾ of their capacity.
- Then place one or two chocolate chips on top, if desired.
- Now bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 25 to 30 minutes, or until the tops are browned and a tooth pick inserted in the muffins comes out clean. NOTE: Because oven temperatures vary, keep an eye on your chocolate chip muffins while baking.
Cool and Serve
- Finally, after 3 to 4 minutes of cooling, remove the muffins from the pan and place on a wire rack so they can continue cooling. Serve these eggless chocolate muffins plain as a sweet snack or as a dessert!
Storage and Leftovers
Store your muffins at room temperature in an airtight container or tightly wrapped with plastic wrap. Your muffins should stay fresh for up to a week if you live in a cold city or town. If you live in a warm, humid and hot city or place, store at room temperature for only a day or else refrigerate straightaway as soon the muffins cool at room temperature. You can freeze these choco chip muffins for a month. Thaw at room temperature before serving.
Serving Suggestions
I love to serve these healthy chocolate chip muffins plain as a quick snack or breakfast on the go. You can also serve with milk, ginger tea or coffee.
Expert Tips
These chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven. Feeding a crowd? This recipe yields 7 regular-sized muffins, but you can easily double or triple the recipe. I like to make several at a time to have muffins on hand throughout the week. Change up the flavors by substituting dried berries, nuts or dry fruits instead of chocolate chips. Check out my Eggless Blueberry Muffins or these delicious Banana Muffins recipes for more! Leavening ingredient: In the recipe only one leavening ingredient is used and that is baking soda. Ensure that your baking soda is fresh, active and within its shelf period. If you prefer, you can reduce the baking soda to ⅓ teaspoon.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Lemon Muffins (Eggless & Whole Wheat) Apple Muffins Mango Muffins Recipe Orange Muffins Recipe This eggless chocolate chip muffins recipe from the archives first published in July 2015 has been updated and republished on March 2021.
