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.

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

1. 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.
2. When measuring out your applesauce, use a dry measuring cup. It won’t level off correctly in a liquid one.
3. The almond extract is completely optional but I highly recommend it. It gives the muffins that bakery fresh flavor.
4. 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 Muffin Recipes:

• Dairy Free Banana Chocolate Chip Muffins
• Dairy Free Chocolate Muffins
• Dairy Free Lemon Poppy Seed Muffins
• Dairy Free Pumpkin Muffins
• Banana Carrot Muffins
• Dairy Free Raspberry Muffins

Did you make this recipe? Rate and review it down below! I’d love to hear from you.