Eggless Chocolate Chip Muffins

Step by StepJump to Recipe

This eggless chocolate chip muffins recipe is easy to prepare, and perfect for a sweet treat or weekend breakfast. Made with whole wheat flour, these healthy chocolate chip muffins are made in just one bowl and are ready in 30 minutes or less.

eggless chocolate chip muffins arranged neatly on a round plate placed on a bamboo board

About This Recipe

We are chocolate lovers. Place any sweet or dessert with chocolate in front of us, and it gets finished in no time.

I always get so excited when I manage to find Callebaut chocolate chips or chocolate bars on visits to a local store! One bite of the chocolate and you are overwhelmed with the rich, mouthwatering goodness.

I decided to take those delicious chocolate chips and use them in this easy chocolate chip muffins recipe. Eggless and made from whole wheat flour, these simple healthy muffins are soft and light – no one will guess they are vegan!

My parents are convinced I add condensed milk to this muffin recipe, but the only liquids used are water and vinegar.

Double or triple this healthy chocolate chip muffins recipe to serve a crowd or meal prep breakfasts and snacks for the week ahead.

Step-by-Step Guide

How to Make Chocolate Chip Muffins

1. First, line a muffin tray with 7 to 8 paper muffin liners. If you do not have muffin liners, you can grease the muffin pan with oil instead.

Close up shot of paper muffin liners in muffin tin.

Combine Dry Ingredients

2. Next, combine the dry ingredients using a sieve, including:

  • 1 cup whole wheat flour (leveled)
  • ½ teaspoon baking soda (leveled)
  • A pinch of salt
Dry ingredients for muffin recipe in  a sieve

Preheat Oven

3. After sifting together your dry ingredients, set them aside in a mixing bowl. Now preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.

Closeup shot of sifted dry ingredients for baking recipe.

Begin Liquid Mixture

4. Next heat ½ cup water in a pan or microwave until it is warm. You want the temperature of the water to be about 45-46 degrees Celsius (113-114.8 degrees Fahrenheit).

Water in black bowl with whisk sitting inside.

5. Then add ½ cup raw sugar to the warm water. You can also use white sugar.

Closeup shot of sugar and water mixture in bowl.

6. Stir until all the sugar dissolves.

Water in black bowl with whisk sitting inside.

7. Now add 3 tablespoons of olive oil or any neutral oil like sunflower oil.

Oil in measuring cup being poured into black bowl.

8. Stir and mix very well briskly for 2 to 3 minutes.

Whisk mixing liquid ingredients for muffin recipe in bowl.

9. Then add ½ tablespoon of lemon juice. Swap the lemon juice with apple cider vinegar or white vinegar.

Vinegar in teaspoon measurer being added to liquid mixture in bowl.

10. Next add 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.

Vanilla extract in teaspoon measurer being added to liquid mixture in bowl.

11. Stir and mix very well again.

Whisk mixing liquid ingredients for muffin recipe in bowl.

Make Chocolate Chip Muffins Batter

12. Now add the dry ingredients to the wet ingredients.

Dry ingredients added to liquid mixture in bowl for muffin recipe.

13. Begin to mix.

Whisk mixing chocolate chip muffins batter in bowl.

14. Continue mixing to a smooth batter, but don’t overdo it! The batter should have a flowing consistency.

Whisk mixing smooth muffin batter in bowl.

Add Chocolate Chips

15. Next add ⅓ cup of chocolate chips. You can add any chocolate chip – dark, semi sweet or even vegan. I used semi-sweet chocolate chips for my recipe.

Chocolate chips added to muffin batter in bowl.

16. Fold the chocolate chips into the batter.

Whisk mixing smooth muffin batter in bowl.

Bake Chocolate Chip Muffins

17. Now pour or spoon the batter into the muffin liners until ¾ of their capacity.

Chocolate chip muffins batter poured into muffin tin for baking.

18. Then place one or two chocolate chips on top, if desired.

Chocolate chip muffins batter poured into muffin tin for baking.

19. Now bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 25 to 30 minutes, or until the tops are browned and a tooth pick inserted in the muffins comes out clean.

NOTE: Because oven temperatures vary, keep an eye on your chocolate chip muffins while baking.

Close up shot of baked eggless chocolate chip muffins in muffin tin.

Cool and Serve

20. Finally, after 3 to 4 minutes of cooling, remove the muffins from the pan and place on a wire rack so they can continue cooling. Serve these eggless chocolate muffins plain as a sweet snack or as a dessert!

Healthy chocolate chip muffins cooling on wire rack.

Storage and Leftovers

Store your muffins at room temperature in an airtight container or tightly wrapped with plastic wrap. Your muffins should stay fresh for up to a week if you live in a cold city or town.

If you live in a warm, humid and hot city or place, store at room temperature for only a day or else refrigerate straightaway as soon the muffins cool at room temperature.

You can freeze these choco chip muffins for a month. Thaw at room temperature before serving.

Serving Suggestions

I love to serve these healthy chocolate chip muffins plain as a quick snack or breakfast on the go. You can also serve with milk, ginger tea or coffee.

eggless chocolate chip muffin cut in half, laying on top of other chocolate chip muffins.
Tips

Expert Tips

  • These chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven.
  • Feeding a crowd? This recipe yields 7 regular-sized muffins, but you can easily double or triple the recipe. I like to make several at a time to have muffins on hand throughout the week.
  • Change up the flavors by substituting dried berries, nuts or dry fruits instead of chocolate chips. Check out my Eggless Blueberry Muffins or these delicious Banana Muffins recipes for more!
  • Leavening ingredient: In the recipe only one leavening ingredient is used and that is baking soda. Ensure that your baking soda is fresh, active and within its shelf period. If you prefer, you can reduce the baking soda to ⅓ teaspoon.

FAQs

Can I make chocolate chip muffins in an OTG?

For an oven toaster griller aka OTG, heat both the top and bottom heating elements. Then follow this recipe just as you would in a conventional oven. In an OTG, make sure you keep the muffins on the center rack.

What can I substitute for oil?

I used olive oil, but you can use any neutral flavored oil. You can also use melted butter to eliminate oil altogether.

What type of vinegar for this recipe?

You can add apple cider vinegar or regular white vinegar.

How do I fix batter that is too thick?

If your batter becomes too thick, just add about 2 tablespoons to ¼ cup more of water to the mixture.

What kind of flour should I use?

I used stone ground organic wheat flour, but you also can substitute your flour of choice, including all-purpose or gluten free brands.

More Delicious Muffin Recipes to Try!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

healthy chocolate chip muffins arranged neatly on a round plate placed on a bamboo board

Healthy Chocolate Chip Muffins

4.84 from 24 votes
This eggless chocolate chip muffins recipe is easy to prepare, and perfect for a sweet treat or weekend breakfast. Made with whole wheat flour, these healthy chocolate chip muffins are made in just one bowl and are ready in 30 minutes or less.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins

Cuisine American, World
Course: Desserts
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 7 muffins
Units

Ingredients

Dry ingredients

  • 1 cup whole wheat flour – leveled or 120 grams
  • ½ teaspoon baking soda – leveled
  • 1 pinch salt
  • cup chocolate chips – dark or semi-sweet or vegan

Wet ingredients

  • ½ cup warm water
  • ½ cup raw sugar or white sugar – 80 to 90 grams
  • ½ tablespoon lemon juice or apple cider vinegar or white vinegar
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
  • 3 tablespoons olive oil or any neutral tasting oil

Instructions

Preparation

  • First line a muffin tray with muffin liners. You can also grease the pan with oil instead of using muffin liners.
  • Take the dry ingredients in a sieve – whole wheat flour, baking soda and a pinch of salt. Sift and keep aside.
  • Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes. For an OTG, heat both the top and bottom heating elements.

Making batter

  • Heat water till its warm. You can heat water in a pan or microwave. The temperature of the water should be about 45 to 46 degrees Celsius (113-114.8 degrees Fahrenheit).
  • Add sugar to the warm water. Stir so that all the sugar dissolves.
  • Now add oil. I used olive oil but you can use any neutral flavored oil. You can also use melted butter. Stir briskly for 2 to 3 minutes mixing the oil evenly with the water.
  • Now add lemon juice. You replace lemon juice with apple cider vinegar or white vinegar.
  • Add vanilla extract or vanilla essence.
  • Stir and mix very well again.
  • Add the dry ingredients into the wet ingredients.
  • Begin to mix to a smooth batter but don't overdo the mixing part.
  • Add chocolate chips and fold it in the batter.

Baking

  • Pour or spoon the batter in muffin liners until ¾ of their capacity.
  • Place one or two chocolate chips on top. This is an optional step.
  • Bake the muffins at 180 degrees Celsius (356 degrees Fahrenheit) for 25 to 30 minutes until the tops are browned and a tooth pick inserted in the muffins comes out clean. 
  • Since the temperatures in all the ovens are not the same, do keep a check while baking. In an OTG, keep on the center rack.
  • After 3 to 4 minutes, remove the muffins from the pan and place on a wire rack for cooling.

Serving suggestions

  • Serve these chocolate muffins plain as a sweet snack or as a dessert. You can also serve with milk, tea or coffee.

Storage

  • Store your muffins at room temperature in an airtight container or tightly wrapped with plastic wrap. Your muffins should stay fresh for up to a week if you live in a cold city or town.
  • If you live in a warm, humid and hot city or place, store at room temperature for only a day or else refrigerate straightaway as soon the muffins cool at room temperature.
  • You can freeze these choco chip muffins for a month. Thaw at room temperature before serving.

Notes

  • Baking: These chocolate chip muffins can be baked both in the regular oven and in the convection mode of a microwave oven. Oven temperatures vary, so keep a check of the time when baking. 
  • Scaling: This recipe yields 7 regular-sized muffins, but you can easily double or triple the recipe easily.
  • Chocolate-chip replacements: Change up the flavors by substituting any dried berries or dry fruit, nuts instead of chocolate chips. You can also use peanut butter chips in place of chocolate chips. 
  • Oil: I have used olive oil, but you can use any neutral flavored oil. You can also use melted butter to eliminate oil altogether.
  • Acidic ingredient: The acidic ingredient here is lemon juice. But you can use apple cider vinegar or regular white vinegar instead of lemon juice.
  • Flour: I have used stone ground organic wheat flour, but you can substitute your flour of choice, including all-purpose or gluten free brands.
  • Leavening ingredient: There is only one leavening ingredient used in the recipe – baking soda. Make sure that is fresh, active and within its shelf period. If you prefer, you can reduce the baking soda to ⅓ teaspoon. 

Nutrition Info Approximate values

Nutrition Facts
Healthy Chocolate Chip Muffins
Amount Per Serving (1 choco chip muffin)
Calories 213 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 91mg4%
Potassium 68mg2%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 21IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin K 4µg4%
Calcium 18mg2%
Vitamin B9 (Folate) 8µg2%
Iron 1mg6%
Magnesium 24mg6%
Phosphorus 61mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

This eggless chocolate chip muffins recipe from the archives (July 2015) has been republished and updated on 20 March 2021.

Share This Recipe:

PinWhatsAppPrintShares275

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

105 Comments

  1. Hi dear..what about curd or buttermilk instead of water and vinegar…please suggest

    1. you can use buttermilk instead of vinegar and water. i am not sure about curd as some proportions of the water will change.

    1. if you just use the liners, then they expand while baking as there is nothin at the sides to hold them. though you can use just the liners also. the muffins won’t rise from top much as they will expand from the sides when baking.

  2. It came out awesome. Ma’am, this is not the first time I am using your recipe. Every time, whenever I have tried your recipes, smile on my kids lips have broadened. I simply love that. Just want to thank you.

    1. Welcome Aarti. Glad to know this. Thanks for sharing your positive feedback on recipes.

  3. Hi,

    have been a great delight to read these recipes and try them out. I am new to baking and very excited to try these muffins.
    Have a question though, in some muffin recipes, you have added cold water and in some warm water. Please let me know the reason behind.5 stars

  4. I followed followed your recipe to the T. It came out very well but both the times, there was bitter taste in the end. Could it be because of soda5 stars

    1. okay. bitter taste won’t be due to the baking soda. it could be due to the vanilla essence. try adding less like half teaspoon instead of 1 teaspoon.

See More Comments