Eggless Vegan Chocolate Chip Muffins

Total time40 min

Prep time15 min

Cook time20 min

These bakery-style muffins get their lift and structure from a flaxseed gel, whisked with water until it thickens into a binder that holds the batter together just like tradition calls for. Plant-based milk, a splash of apple cider vinegar, and neutral oil keep the crumb soft and moist, while melty chocolate chips get folded through the batter and scattered on top for a golden, domed finish. The result is a rich, bakery-worthy muffin with crisp edges and a tender center, studded with pools of chocolate in every bite. It's an easy one-bowl-per-mixture bake that comes together fast and fits neatly into an egg free kitchen.

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Ingredients

12 servings

For the flax egg

For the muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup organic cane sugar
1 cup plant-based milk
⅓ cup neutral oil (such as canola or sunflower)
2 tsp apple cider vinegar
1 tsp vanilla extract
1 cup vegan chocolate chips, plus 2 tbsp for topping

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with muffin liners.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.

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