These Dairy-Free Chocolate Chip Muffins are made with almond milk, coconut sugar, flax eggs and olive oil. They are vegan, dairy-free, and egg-free! This chocolate chip muffin recipe is a healthier way to enjoy this classic baked treat! Instructions for both the oven and air fryer included.
We love making healthier versions of our favorite traditional muffin recipes. They are a perfect treat for little ones and adults, our whole family loves muffins for breakfast, to snack on, and as dessert.
These dairy-free chocolate chip muffins are not just dairy free, but egg-free and vegan too! They are just as delicious as traditional muffins, and I think you'll love them just the same.
This twist on classic chocolate chips muffins takes just a few easy ingredient swaps. Instead of white or brown processed sugar, I use coconut sugar. Rather than mixing the batter with melted butter I use extra virgin olive oil. Dairy milk is replaced with almond milk, and the eggs are replaced with "flax eggs". And as long as you use dairy-free chocolate chips (semi-sweet and dark chocolate chips usually are), you are good to go!
MORE DAIRY-FREE RECIPES TO TRY NEXT
Ingredients
You'll need:
- All-purpose flour
- Coconut sugar
- Extra virgin olive oil: another option is coconut oil.
- Almond milk: unsweetened plain or unsweetened vanilla, can also use oat milk!
- Ground flaxseed: this is combined with water to make flax eggs.
- Vanilla extract
- Semi-sweet chocolate chips: these are usually dairy-free and vegan, but always double check your brand to make sure. Here is a brand that makes dairy-free chocolate chips.
- Baking powder and salt
Not only do these dairy-free muffins use coconut sugar, they use about half the sugar as traditional muffin recipes do. Because of the sweetness the chocolate chips add, you can safely reduce the sugar without worrying that they'll taste bland.
This recipe also uses unsweetened almond milk instead of the sweetened variety. It has less calories and is free of saturated fat and lactose.
Instructions
It's super easy to make dairy-free chocolate chip muffins. I make them in one bowl using a whisk for less mess and less cleaning.
STEP 1: Start by making the flax eggs. Combine 6 tablespoons of water with 3 tablespoons of ground flaxseed and chill in the fridge for 10 minutes. Meanwhile, preheat your oven to 375 degrees Fahrenheit and spray a 12 cup muffin tin with olive oil. While the oven's heating, combine the all-purpose flour, coconut sugar, baking powder, and salt in a large bowl.
STEP 2: Make a hole in the center of the dry ingredients and add the flax eggs, almond milk, olive oil and vanilla extract. Mix for about 30 seconds, until everything is just combined.
Be careful to never over mix muffins! If you do, you may get tough, uneven, or peaked-top muffins.
STEP 3: Fold in the chocolate chips.
STEP 4: Pour the batter into the greased muffin tin and bake for 20 minutes. If using a mini muffin tin, reduce the time to 12-15 minutes. If making jumbo muffins, increase the time to around 25 minutes. Before removing from the oven, check for doneness by inserting a toothpick into the center of a muffin. If it comes out dry, the muffins are done. If it comes out with wet batter on it, continue to cook in 2 minute increments until cooked through.
Don't be afraid to fill the muffin cups to the top! You'll get nice high and rounded tops that looks like they came straight from the bakery.
Let cool for 10 minutes before removing from the muffin tin.
Air Fryer Method
Follow steps 1-3 above. Scoop batter into silicone muffin cups filling them ⅔ full. Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
Enjoy!
Helpful Recipe Facts and Tips
Yes! This recipe does not use any animal or animal by products, making it entirely safe for vegans to consume.
Sure! You are not restricted to almond milk in order to keep these muffins dairy free. Oat milk, soy milk, coconut milk, hemp milk and cashew milk all work well in this recipe.
Yes, you can make muffins without using eggs by using "flax eggs". Simply combine 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg needed and let chill for 10 minutes. Flax eggs work the same way as regular eggs do when baking— they add moisture and structure.
This depends on your definition of healthy. One standard size muffin has around 300 calories, 36 grams of carbohydrates, 17 grams of fat, and 4 grams of protein. Remember that they are still chocolate-filled muffins and are not sugar free.
Muffins can be kept in an airtight container at room temperature for up to 3 days. They are freezer-friendly for up to 6 months when stored in a freezer safe plastic bag. Defrost in the fridge overnight or on the countertop a few hours before enjoying.
If you enjoyed this recipe, make sure to give it a star rating and let me know what you thought in the comments! And follow me on Facebook, Pinterest and Instagram for more delicious recipes!
Recipe
Dairy-Free Chocolate Chip Muffins
Equipment
- 1 muffin tin standard, jumbo, or mini size
- 1 whisk
Ingredients
- 2 tablespoon ground flaxseed plus 6 tablespoons of water
- 2 cups all-purpose flour
- ½ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup unsweetened almond milk plain or vanilla
- ½ cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups dairy-free chocolate chips
Instructions
- Make the flax eggs by combining the 6 tablespoons of water with 2 tablespoons of ground flaxseed. Mix and chill in the fridge for 10 minutes.
- Preheat the oven to 375° Fahrenheit. Spray the muffin tin cavities with cooking oil or line with baking cups.
- Combine the all-purpose flour, coconut sugar, baking powder, and salt in a large bowl.
- Make a hole in the center of the dry ingredients and add the flax eggs, almond milk, olive oil and vanilla extract. Mix with a whisk for about 30 seconds, until everything is just combined. Fold in the chocolate chips.
- Pour the batter into the greased muffin tin and bake for 20 minutes (see notes for timing if using mini or jumbo muffin tins). Before removing from the oven, check for doneness by inserting a toothpick into the center of a muffin. If it comes out dry, the muffins are done. If it comes out with wet batter on it, continue to cook in 2 minute increments until cooked through.
- Let cool for 10 minutes before removing from the muffin tin.
Air Fryer Method
- Follow steps 1-4 above. Scoop batter into silicone muffin cups filling them ⅔ full. Transfer to the air fryer and cook at 350°F (177°C) for 12 minutes. Insert a toothpick into the center to check for doneness, adding 1 minute at a time until cooked through if necessary. They may need up to 15 minutes.
Notes
Nutrition
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Anonymous
Awesome!!!! These are so easy to make and I did not have very many dishes! They are really taasty!
Kathy
I put it into the ww app and 1 is 5 points on the blue plan.
Megan
Thanks! Any idea on weight watcher points?
Kristina
Hi Megan,
I did a quick calculation, and each muffin should be 1 point. I hope this helps!
Kristina
Kathy
1 is 5 points on the blue plan
Rock the dog
Yummy!!!!