These Almond Milk Chocolate Chip Muffins are sweet, delicious, and fool-proof. They are made with almond milk and less sugar than traditional muffins, for a slightly healthier option. They are a perfect classic treat that's irresistible!
We love making almond milk muffins! They are a perfect treat for little ones and adults, our whole family loves muffins for breakfast, to snack on, or for dessert.
These almond milk chocolate chip muffins make a simple snack or dessert for parties, holidays, or really any day of the year. Who doesn't love a classic, chocolate chip muffin?
This twist on the classic is simple. It uses only 1 bowl for quick and easy clean up! Almond milk chocolate chip muffins are made with less sugar and no dairy milk, so you don't have to feel guilty about enjoying them.
We love to make veggie and fruit packed muffins for breakfast and sweet and savory muffins for snacks and desserts. Our freezer is always stocked with an assortment of tasty mini, regular, and jumbo muffins just waiting to be eaten.
Our favorite fruit-filled muffins are these super moist strawberry banana muffins and super sweet peach muffins. For breakfast and a "healthy" snack, we love zucchini muffins and lots of others loaded with veggies.
After all, we all deserve to indulge every once in a while and what better way than with a classic chocolate chip muffin?
Like any muffin recipe, almond milk chocolate chip muffins are fun for kids of all ages to help make. Muffins (and other sweet treats) are an easy way to get your kids involved in the kitchen. Just hand them their own whisk and spatula (and probably an apron!), and put them to work mixing and pouring.
- baking powder
- brown sugar
- white sugar
- melted butter
- almond milk (unsweetened, plain, or vanilla)
- eggs (or flax eggs)
- vanilla extract
- chocolate chips
We love these almond milk chocolate chip muffins because they use almost half the amount of sugar as many other recipes.
Because of the sweetness that the chocolate chips adds, you can safely reduce the sugar without worrying that they'll taste bland.
I use milk chocolate chips, but you can use semi-sweet, dark chocolate, or mini chocolate chips too.
This recipe also uses unsweetened almond milk instead of regular milk, which is fewer in calories and free of saturated fat and lactose.
Yes! Use almond milk to replace dairy milk in any muffin recipe. It is a 1:1 substitution.
Yes, you can make muffins without using eggs by using flax "eggs". You can read the full directions for making flax eggs here.
Flax eggs work the same way as regular eggs do when baking— they add moisture and structure.
It's super easy to make almond milk chocolate chip muffins. It requires one bowl, a muffin tin, and a whisk or fork to mix the ingredients with. How's that for easy clean up?
First, set your oven to 375 degrees and spray a 12 muffin cup tin with oil (or grease with butter). While the oven's heating, combine the flour, white sugar, brown sugar, baking powder, and salt in a large bowl.
Now, make a hole in the center and add the eggs, beating lightly to combine the whites with the yolks.
Add the almond milk, melted butter, and vanilla extract. Mix for about 1 minute, until everything is just combined. Be careful to never over mix muffins! If you do, you may get tough, uneven, or peaked top muffins.
Now fold in the chocolate chips.
Pour the batter into the muffin tin, and bake for 20 minutes. 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.
If making mini-muffins, reduce the time to 12-15 minutes. For jumbo muffins, check them at 25 minutes.
One bowl, one pan, 25 minutes, and a tasty almond milk chocolate chip muffin treat.
Chocolate Chip Muffins with Almond Milk
- 2 cups flour
- ¼ cup brown sugar
- ¼ cup white sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅔ cup unsweetened almond milk
- ½ cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups milk chocolate chips
- Preheat oven to 375°.
- Spray a 12 cup mini muffin tin with oil or grease with butter.
- In a large bowl, mix flour, sugars, salt, and baking powder.
- Make a well in the center and add eggs. Beat the eggs lightly and then add the milk, melted butter, and vanilla extract. Mix until just combined, about 1 minute.
- Add chocolate chips and mix until just evenly distributed.
- Fill muffin cups to the top and bake for 20 minutes or until a toothpick comes out clean.
Almond milk chocolate chip muffins will keep well in a sealed Tupperware for 2-3 days.
They freeze extremely well for about 6 months. Just wrap them in a few layers of plastic wrap or seal in a freezer bag.
They defrost pretty quickly, too. Pop them out of the freezer at least an hour before you want to enjoy them.
That’s all you need to know about these tasty muffins! If you’ve made them and loved them, let me know in the comments below.