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Dairy-Free Choc-Chip Muffins

Prep Time:


Cook Time:

25 minutes





About the Recipe

A gorgeous crispy, tall muffin that is for my DAIRY-FREE friends out there, indulge in full chocolate chips, soft and fluffy on the inside, this is the definition of comfort! These can be stored in an airtight container for 5 days, however, they are that good it will only last 5 hours!!!


2 and 1/2 cups (315g) plain flour

1 tbsp baking powder

1 tsp baking soda

Pinch of salt

1/2 cup (114g) melted vegan butter (I used nuttelex)

1 cup coconut sugar

2 eggs

1 cup almond milk

1 tbsp vanilla extract

1 and 1/2 cup (250g) vegan chocolate chips


  1. Preheat oven to 200 degrees and place your muffin wrappers into 6 muffin trays.

  2. In a bowl, add the flour, baking powder, baking soda, salt and chocolate chips and mix.

  3. In another bowl, add the melted butter, sugar, eggs, milk and vanilla and slowly fold into the dry mixture.

  4. Divide the batter into your muffins wrappers. (Fill to the brim of the muffin tray to get that huge cafe muffin style) and bake for 25 minutes, always checking every 6 minutes. Insert toothpick into center of the muffins and if clean they are ready, do not overbake as it leads to dryness.

  5. Let them cool on a cooling rack for 10-15 minutes and enjoy.

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