Skinny Vegan Chocolate Chip Muffins

Healthy 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!!

Healthy Chocolate Chip Muffins

‘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 healthy chocolate chip muffins are vegan because they taste so darn good. Perfectly light and fluffy.

One bowl, no mixer, and in no time you’ll be diving into a warm, tender muffin with melty chocolate chips in every bite. 

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.

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.

What’s in Healthy Chocolate Chip Muffins? 

To make these vegan chocolate chip muffins, you’ll need:

• Egg or egg replacer
• Granulated sugar
• Unsweetened almond milk
• Vegetable oil
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt
• Chocolate chips

How to Make Healthy Chocolate Chip Muffins

Simply stir together the wet ingredients in one bowl and the dry in another. Combine the two, then stir in the chocolate chips. 

Divide the batter evenly between greased muffin cups, then bake until the tops are set and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter.

Allow muffins to cool in pan for about 10 minutes before removing and placing on a rack to cool completely.

Can I Add Other Mix-Ins? 

You likely can, but additional mix-ins may alter the bake time of these healthy chocolate chip muffins. 

Can I Make These Muffins Gluten-Free? 

I’ve never made these easy chocolate chip muffins gluten-free, so I can’t speak to how using a gluten-free flour blend would affect the taste or texture. If you’re looking for gluten-free muffin recipes, scroll to the bottom of this post to the related recipes section. I have a few flourless muffin recipes that everyone loves! 

Tips for Making Healthy Chocolate Chip Muffins

I used mini chocolate chips because they distribute better without sinking compared to regular chocolate chips.

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.

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.

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4.75 from 4 votes

Skinny Vegan Chocolate Chip Muffins

By Averie Sunshine

These healthy chocolate chip muffins are fast, EASY, one bowl, no mixer vegan muffins that are loaded with CHOCOLATE in every bite!

Prep Time: 5 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 16 minutes minutes

Servings: 10

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Ingredients 

• ▢ 1 large egg OR equivalent amount of egg replacer product to keep vegan, use your favorite brand
• ▢ ¾ cup granulated sugar
• ▢ ½ cup unsweetened almond or cashew milk, or your favorite milk
• ▢ ⅓ cup vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup plus 2 tablespoons all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt, or to taste
• ▢ ¾ cup mini chocolate chips, plus more for sprinkling on top if desired

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Instructions 

• 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.
• To a large bowl, add the egg, sugar, milk, oil, vanilla, and whisk until combined.
• Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
• Add the chocolate chips and stir to combine.
• 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.
• If desired, evenly sprinkle a generous pinch of chocolate chips to the top of each muffin.
• 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.

Notes

• 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.

Nutrition

Serving: 1, Calories: 254kcal, Carbohydrates: 27g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 12g, Cholesterol: 37mg, Sodium: 201mg, Fiber: 2g, Sugar: 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

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