These bakery-style muffins puff up into domed, golden tops with a tender, fluffy crumb — thanks to a simple batter built on oat milk and melted coconut oil for richness. Chocolate chips get folded generously through the batter and scattered on top before baking, so every bite gets that melty pocket of chocolate plus a few extra chips to crackle across the surface. A touch of vanilla rounds out the flavor, while baking powder and baking soda give the muffins their tall, bakery-worthy rise. They're quick to mix in two bowls, no fuss, no special equipment — just a fold-and-bake situation that comes together in under 30 minutes. Warm from the oven or cooled completely, these are an easy grab-and-go breakfast or snack, and they're a solid pick for a vegan lineup.
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Learn more →12 servings
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
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