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Vegan Mini Chocolate Chip Muffins

Vegan Mini Chocolate Chip Muffins

These vegan mini chocolate chip muffins are soft, fluffy, and packed with mini chocolate chips in every bite. They’re quick to make, use simple pantry ingredients, and bake in just minutes, making them perfect for breakfast, snacks, or an easy sweet treat for kids and adults alike.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Calories: 280kcal
Servings: 24 mini muffins

Equipment

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup soy milk
  • 1 tablespoon apple cider vinegar
  • ½ cup light vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup vegan mini chocolate chips

Instructions

  • Preheat oven to 375°F and line a mini muffin tin.
  • Mix soy milk and apple cider vinegar; set aside 5 minutes.
  • In a large bowl, whisk dry ingredients.
  • Add wet ingredients and stir until just combined.
  • Fold in chocolate chips.
  • Fill muffin cups ¾ full.
  • Sprinkle a bit of brown sugar on top of each muffin.
  • Bake 10–12 minutes.
  • Cool slightly before serving.

Notes

  • Don’t overmix the batter
  • Mini chocolate chips work best
  • Muffins firm up as they cool

Nutrition

Serving: 3muffins | Calories: 280kcal | Carbohydrates: 38g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1.5g
Course: Snack