This 1-bowl Mini Chocolate Chips Muffin recipe is perfect as a bite-sized snack, with delicious fluffy crumbs and sweet chocolate chips.
Bonus, these vegan chocolate Chips Muffins are made with no eggs and no dairy.
I love mini muffins recipes for the kids’ snacks or lunchboxes. It’s the perfect size for their little hands but also a great portion control snack for grownups.
Why You’ll Love This Recipe
These mini muffins are naturally:
- Sugar-free options available
- Ready In About 20 Minutes
How To Make Mini Chocolate Chips Muffins
That’s an easy 1-bowl muffin recipe made with the most basic pantry ingredients.
All you need to make mini muffins with chocolate chips are
- All-Purpose Flour – for a gluten-free option, use an all-purpose gluten-free flour blend that contains gum.
- Apple Cider Vinegar or lemon juice – this boosts the raising agent and makes the vegan chocolate chip muffins even fluffier.
- Unrefined Granulated Sugar – or sugar-free erythritol. Don’t use a liquid sweetener like maple syrup in this recipe, or the muffin crumb gets dense and gummy.
- Chocolate Chips – feel free to use sugar-free mini chocolate chips if preferred.
- Milk of Choice – I used soy milk or almond milk.
- Baking Powder
- Baking Soda
- Vegetable Oil – melted coconut oil, canola oil, or a light flavor olive oil. For an oil-free option, replace the oil with mashed banana, and it makes delicious mini chocolate chips banana muffins.
- Vanilla Extract
Combine dry to wet ingredients
First, in a large bowl, whisk all the liquid ingredients: apple cider vinegar, oil, milk, and vanilla extract. Set it aside.
In another large mixing bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon, baking soda, and sugar.
Fold the dry ingredients into the liquid ingredients and stir until just combined, adding the mini chocolate chips at the end.
Don’t over-mix the batter, or the chocolate chips muffins get dense and gummy.
Preheat the oven to 350°F (180°C). Line three 12-mini-muffin tins using mini muffin paper cases.
Use cooking spray to slightly oil the muffin cases with oil spray. This prevents the muffin batter from sticking to the paper.
Fill each mini muffin paper case evenly up to 1/2 of their volume.
Bake in the center rack for 8-12 minutes or until a toothpick inserted in the center of the mini muffins comes out clean.
Cool down on a wire rack
Store the mini chocolate chip muffins in an airtight box in the fridge for up to 5 days.
You can also freeze the chocolate chips muffins and thaw them the day before at room temperature.
If you have some food allergy, or you want to make healthy chocolate chip muffins. I have some swaps ideas for you below:
- Gluten-free chocolate chip muffins – replace all-purpose flour with a gluten-free all-purpose blend that contains gums.
- Sugar-free chocolate chip muffins – use erythritol as a sweetener and sugar-free chocolate chips.
- Healthier flour – swap half the amount of all-purpose flour with homemade oat flour.
- Nut-free – swap almond milk for soy milk or coconut milk.
Of course, you can swap the chocolate chips for something else or use half chocolate chips and half of the below add-ons:
- Shredded coconut
- Chopped walnuts or pecans
- White chocolate chips
- Dried raisins
Frequently Asked Questions
Can I bake these muffins in a large muffin pan?
You can use this recipe to make 12 regular-size easy chocolate chips muffins.
Divide the batter into a 12-hole muffin pan filled with larger muffin paper cases.
Bake between 20-25 minutes for large-size muffins or until golden brown and a pick inserted in the center of the muffin comes out clean.
Are Classic Chocolate Chip Muffins Vegan?
No, classic bakery-style chocolate chips muffins are not vegan. They contain eggs and dairy from butter or milk.
Can I make oil-free vegan muffins with this recipe?
Absolutely! The best oil swaps in this recipe are:
- Unsweetened apple sauce
- Mashed banana
- Mashed sweet potato puree
- Pumpkin puree
Use the same volume as the oil it replaces.
Have you made these vegan chocolate chip muffins? Share a comment or review below to let me know how it went.
Mini Chocolate Chips Muffins
- 1 cup Plant-based Milk - I used lamond milk or soy milk
- 1 teaspoon Apple Cider Vinegar - or lemon juice
- ⅓ cup Vegetable Oil - or light olive oil
- 1 tablespoon Vanilla Extract
- 2 cups All-purpose Flour
- 2 ½ teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Sea Salt
- ½ cup Granulated Sugar - I used unrefined sugar but white sugar or sugar-free erythritol works too
- ⅓ cup Mini Dark Chocolate Chips
- Preheat oven to 350°F (180°C). Line three 12-mini-muffin-hole trays with paper cases. Slightly oil the cases with oil spray. Set them aside.
- In a large mixing bowl, whisk the liquid ingredients: almond milk, apple cider vinegar, olive oil, and vanilla extract. Set aside.
- In another large mixing bowl, whisk all the remaining ingredients except the chocolate chips.
- Fold the dry ingredients into the wet ingredients.
- Stir until just combined, don't over mix the batter, or the muffins get gummy. Stir in the chocolate chips at the end.
- Fill each muffin hole up to 1/2 of its height.
- Bake for 8-12 minutes or until golden brown and a pick inserted in the middle of the muffin comes out clean. Watch out! Mini muffins bake fast, so don't overbake, or they get dry.
- Cool immediately on a wire rack.
- Store in an airtight box in the fridge for up to 5 days or freeze and thaw the day before.