I hate the word moist but these vegan chocolate chip muffins were so moist and delicious! They’re definitely a family favorite. Mornings are a huge struggle for me from getting myself ready to getting the girls ready as well. That’s why I always opt for something easy and on the go. Unless it’s the weekend, then I can really take my time.
I love to meal prep them in advance and keep them in the fridge or freezer. My girls seriously go nuts for these! They think they’re eating a cupcake for breakfast.
Raelyn has a severe egg and dairy allergy so we make a ton of vegan food in my house and have lots of vegan snacks for her. So these are perfect! If anyone has struggled with their child having allergies, they know that it can be tough at times. It’s especially difficult when making baked goods or breakfast foods. When we found out she had severe allergies at five months old, I’ve basically stayed clear of any and everything. I focused on things that I knew that she was able to eat out of plain fear and it totally wasn’t fair to her.
Now that my daughter is older, I’ve branched out. Over the years I’ve become more brave and more adventurous in learning new vegan recipes. So these were definitely a hit since she has to skip out on most pancakes and waffles. It was so adorable, she kept telling me “thank you thank you thank you mommy for making these for me.” My HEART! My poor girl but like I said, we are having fun making vegan food for her!
If you’re not a vegan, here are some of my other breakfast recipes.
VEGAN CHOCOLATE CHIP MUFFINS
HERE’S WHAT YOU WILL NEED:
- 2 cups rolled oats
- 1 tsp baking powder
- 2 ripe bananas
- 1/3 cup monkfruit sweetener
- 1 tsp vanilla extract
- 4 oz unsweetened applesauce
- 3/4 cup dairy free milk
- 1/4 cup chocolate chips
Vegan Chocolate Chip Muffins
Ingredients
Instructions
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Pre-heat oven to 350 degrees.
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In a blender or food processor, add your rolled oats and process until you get oat flour. I like to leave mine a little bit chunky just for extra texture.
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In a large bowl, combine oat flour baking powder and monkfruit sweetener and stir.
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In another bowl, combine wet ingredients and whisk together.
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Add your wet ingredients into the dry ingredients and combine well.
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Line a muffin tin with parchment paper cupcake liners. You can use regular cupcake liners but I prefer the parchment paper ones.
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Fill each cupcake liner with 3/4 batter.
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Top off with some vegan chocolate chips.
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Bake in the oven for 15-17 minutes or until toothpick comes out clean.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 16g6%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The chocolate chips are optional if you can't find vegan chocolate chips or if you just want to save on calories. I highly suggest them and my girls absolutely love them.