Skinny Vegan Chocolate Chip Muffins

Skinny Vegan Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Skinny Vegan Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Tis the season where no one wants to admit they’re craving chocolate and something sweet because we’re supposed to be on the clean eating train.

But chocolate cravings are real.

That’s why I made these skinny vegan chocolate chip muffins that I adapted from these vegan apple muffins and they’re so fast and easy. You’d never know the muffins are vegan because they taste so darn good. Perfectly light and fluffy.

Skinny Vegan Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

MY OTHER RECIPES

One bowl, no mixer, and in no time you’ll be diving into a warm, tender muffin with melty chocolate chips in every bite. I used mini chocolate chips because they distribute better without sinking compared to regular chocolate chips.

According to a Sparkpeople calculation I did by plugging in the major ingredients, the muffins have 238 calories. For some people, that’s isn’t skinny. However, compared to your favorite coffee shop or bakery muffins that clock in at 500 to 750+ calories each, these muffins are super skinny. It’s all perspective.

I made 10 pretty good sized muffins. If you want to stretch it to 12 or use a mini muffin pan, they’ll be even skinnier.

If you’re not vegan, use an egg for quickness and ease since you probably don’t keep egg replacer around. If you are vegan, use your favorite egg replacer. I used unsweetened almond milk but you can use your favorite milk.

Skinny Vegan Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Because all muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary, use my baking times as just a suggestion and bake until your muffins are done given your variables.

The reason my muffins are a bit curled in around the edges is that I overfilled my pan just a tiny bit and the ‘domed’ excess had no where to go but to curl inward. I embrace rustic just like I embrace chocolate.

Skinny Vegan Chocolate Chip Muffins - Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Skinny Vegan Chocolate Chip Muffins

Skinny Vegan Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!

Did you make this recipe?

Ingredients:

  • 1 large egg OR equivalent amount of egg replacer product to keep vegan (use your favorite brand)
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened almond or cashew milk (or your favorite milk)
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup mini chocolate chips, plus more for sprinkling on top if desired

Directions:

  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note – I only used 10 cavities rather than all 12.
  2. To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
  3. Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
  4. Add the chocolate chips and stir to combine.
  5. Divide batter equally among 10 cavities of the prepared pan. Each cavity will be about 3/4 full; don’t fill past 3/4 full. Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
  6. If desired, evenly sprinkle a generous pinch of chocolate chips to the top of each muffin.
  7. Bake for about 10 to 12 minutes, or until tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. All muffin pan sizes, how full you fill your pan, ovens, climates, etc. vary so bake until done given your variables and check on them early. Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Adapted from Caramel Apple Muffins and Vegan Chunky Apple Cinnamon Muffins

Only Eats

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16 comments on “Skinny Vegan Chocolate Chip Muffins”

  1. I totally agree that chocolate cravings are real!! These muffins are sure to satisfy– perfect size, not too heavy or sweet and with chips in every bite!

  2. Love your realistic approach! These look tasty!

  3. These muffins look so fluffy and delicious! I better make a double batch because they will be gone in no time!

  4. Yum Yum, but still looking for that Gluten Free yummy muffin – that just may be an oxymoron.

  5. Thanks for being realistic with this posting. Life and living is about balance. Denying yourself just because it’s January is ridiculous and sets you up for failure. When the temperatures are in the single digits (as they are where I live), it’s very hard to get excited about eating a salad. They look so good, Pinned!

    • I totally agree that it’s hard to even get excited about salads and I am in San Diego! And it’s in the upper 60s during the day and I am still cold. Lol. And yes denying yourself always sets one up for failure. Thanks for pinning!

  6. I want these – can’t wait to try them!

  7. I really need more muffins in my life. I make them from time-to-time, but not regularly. These look perfect for the New Year!

  8. Anyone have their chocolate chips sink to the bottom? Any idras on how to fix this for my next batch?

    • Definitely use MINI chocolate chips, that is huge. They don’t sink hardly at all compared to full size. You can coat chips in flour before adding them, that’s a baker’s trick, but it’s not necessary with mini chips.

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