Soft and fluffy chocolate chip muffins can be yours in 30 minutes! These happen to be vegan and are also made in one bowl. Less cleanup = win!
My laziness continues with these one bowl vegan chocolate chip muffins. I recently made a batch of vegan chocolate chip bread, but they turned out super dry. Sadly, I ran out of applesauce for the recipe and substituted with oil instead. As a result, my bread turned out really oily and drier than the Sahara. Do not recommend.
I wanted to make a vegan breakfast item but didn’t want to wash too many bowls and utensils. Thankfully, I found this one-bowl recipe and tweaked it a bit to suit my tastes.
This recipe only makes 6 muffins (I got 7) so it’s a small batch. That could be good or bad depending upon your situation. I find that banana-based muffins tend to go bad after a day or so at room temperature. The proteins start to break down and the muffins smell funny. Therefore, I suggest storing these in your refrigerator after 24 hours so that they keep longer.
Now if you’re not into the vegan thing or want regular chocolate chip muffins, I highly recommend these and these. Or better yet, take a look at my muffin page to see what kind you want to make. In fact, I’ve got 100+ different kinds, believe it or not!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
One bowl vegan chocolate chip muffins
- 1 cup all-purpose flour can substitute with whole wheat
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- ½ teaspoon ground cinnamon
- ¼ cup maple syrup I subbed with ½ cup applesauce plus about ¼ cup of brown sugar
- ½ cup milk of choice I used soy milk
- 1 teaspoon vanilla extract
- 1 medium banana mashed
- ½ cup chocolate chips
- Preheat your oven to 350°F. Generously grease or line a standard muffin pan (or 6 cup muffin pan if you have it. I used a standard 12 cup silicone muffin pan and did not grease or line it).
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- Mix in the maple syrup, milk, vanilla, and banana until a few dry streaks remain.
- Fold in the chocolate chips until just blended. Do not over mix.
- Transfer the batter to your prepared baking pan and fill each well about ¾ full. Sprinkle on additional chocolate chips if desired.
- Bake in your preheated oven for 20-25 minutes or until the tops are golden brown and springs back when you gently press on the tops.
- Allow the muffins to cool before serving.