Vegan Chocolate Chip Muffins

These oil free Vegan Chocolate Chip Muffins are soft, moist and so gooey that they melt in mouth immediately! This fluffy decadent dessert comes together in 30 minutes and is nut free along with being freezer friendly.

Course Dessert

Cuisine American

Keyword how to make vegan chocolate chip muffins, vegan chocolate chip muffins recipe, vegan oatmeal chocolate chip muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 239kcal

Author Gunjan

Ingredients

2 cups oat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup + 2 tbsp oat milk
1 tbsp apple cider vinegar
1/4 cup flax meal (soaked in 1/2 cup warm water)
1/2 cup maple syrup
1 tsp vanilla extract
1 cup dairy free mini chocolate chips

Instructions

Preheat oven at 350 degree and place muffin liners in a muffin tray.
In a mixing bowl combine oat flour, baking powder, baking soda and salt. Mix well and keep it aside.
In another bowl combine oat milk and apple cider vinegar. Mix and keep it aside. In another small bowl soak flaxmeal and whisk it continuously until all the liquid is absorbed and it forms like a thick jelly consistency and keep it aside.
Now, in the milk bowl add maple syrup and vanilla extract. Stir it well.
In the flour mixture, fold in soaked flaxmeal and the milk mixture. Whip it into a thick sticky batter.
Fold in chocolate chips to the batter and with a large cookie scoop fill each muffin liner up to half. Shake the muffin tray a bit for the batter to settle nicely. Place it in the middle rack of the oven. Bake it for 27 minutes. Turn it off and let the muffins rest in the warm oven for only 2 minutes. (Do not keep these muffins the in warm oven for very long). This helps in browning and firming.
Take it out and let it cool. Then take out each muffin and place them on a cooling rack to cool down completely. As they cool down it will be easy to remove them from their liners

Video

Notes

Do not let milk and vinegar sit for very long. So, mix them while soaking flaxmeal.
The best way to stick the muffin liners in the tray is to first grease each muffin hole in the tray with the cooking spray. Then place the muffin liner in it by pressing from the center. This helps the muffin liners to stay in their places while filling it up with the batter.

How to store:

At room temperature – let them cool down completely and then store them in an air tight container for 2-3 weeks.
Refrigerate – after cooling down completely refrigerate them in an air tight glass container for about 1 month.
Freeze – it is important for them to cool down completely. Seal them in a Ziploc bag and freeze for about 3 months.

How to reheat:

You may enjoy as is if storing at room temperature.
If refrigerated, you may still enjoy them cold or warm it up in the oven at 350-degree Fahrenheit for 3 minutes. Take it out and let them cool down a bit again.
If frozen, then reheat in the preheated oven at 350-degree Fahrenheit for 5 minutes or until the center softens. Take it out and let cool down a bit. Do not overcook.

Nutrition