Dairy Free Chocolate Chip Muffins
Soft, fluffy and bursting with chocolate-y goodness, you won’t be able to get enough of these dairy free chocolate chip muffins! Perfectly moist and easy to make, they come together in a snap with no butter or milk involved. Enjoy them for breakfast, snacking or even dessert. Soy free.
Want an excuse to enjoy some chocolate for breakfast?
Then try these incredible dairy free chocolate chip muffins ASAP!
Super simple to whip up and oh-so-delicious, they’ll make any morning just a little bit brighter. Here’s why:
- They’re soft, fluffy and wonderfully moist.
- Jam-packed with melt-y chocolate chips.
- Sweet without being in your face sweet.
- And finished with a sparkly sugar crunch.
Yes to the yes.
Pro-tip: Try smearing the warm muffins with a hint of dairy free butter or creamy peanut butter. Totally takes them over the top.
Let’s Talk Substitutions
- I haven’t tested it myself, but I imagine a gluten free 1-1 flour blend could be used in place of the all-purpose flour.
- You can also try honey instead of the maple syrup OR a combination of the two. Just be sure to stick with the same total amount.
- If you choose to use coconut oil instead of the avocado oil, please be sure that all your ingredients are at room temperature. If they are cold, you run the risk of the batter hardening up. Additionally, melt the oil first and then measure out the correct amount. Once melted, allow to cool for about 5 minutes before using (or you might scramble the egg).
- Finally, you can absolutely use a different dairy free milk in place of the almond milk.
Tips & Tricks
- First things first. When measuring out your flour, fluff it in the bag then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the bag, you’ll likely use too much.
- When measuring out your applesauce, use a dry measuring cup. It won’t level off correctly in a liquid one.
- The almond extract is completely optional but I highly recommend it. It gives the muffins that bakery fresh flavor.
- And finally, when testing your muffins for doneness, keep in mind the toothpick likely won’t come out completely clean thanks to the melted chocolate chips. A few loose crumbs attached is totally fine, just make sure you’re not getting raw batter.
How To Store
Let the muffins cool completely then proceed with one of the following:
Counter: Place a piece of paper towel in the bottom of an airtight container, then add the muffins in a single layer. Top with another piece of paper towel, then cover and store at room temperature for 2 to 3 days.
Freezer: Place the muffins in an airtight baggie or container and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
With either method, I suggest gently rewarming the muffins before serving for best flavor and texture.
Additional Dairy Free Muffins You Might Enjoy:
- Dairy Free Banana Chocolate Chip Muffins
- Dairy Free Chocolate Muffins
- Dairy Free Lemon Poppy Seed Muffins
- Dairy Free Pumpkin Muffins
- Banana Carrot Muffins
- Orange Olive Oil Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 1 large egg
- ¾ cup unsweetened applesauce
- ⅔ cup pure maple syrup
- ⅓ cup avocado oil (or another neutral oil)
- ¼ cup unsweetened almond milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ⅔ cup dairy free mini chocolate chips (or ¾ cup regular dairy free chocolate chips)
For topping (optional):
- extra mini chocolate chips, for sprinkling
- sparkling or coarse sugar, for sprinkling
- Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- In a medium bowl, whisk together the egg, applesauce, maple syrup, oil, almond milk, vanilla and almond extract until well combined. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
- Scoop the batter evenly into the prepared muffin tins, filling just about all of the way full. Sprinkle the tops of the muffins with some extra chocolate chips and / or sparking sugar, if desired.
- Bake for about 16 to 19 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Let cool for about 5 minutes, then remove the muffins to a wire rack.
To keep soy free - make sure to use soy free chocolate chips.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 228Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 233mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.