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.
About Chocolate Chip Muffins 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.
How to Make Eggless Chocolate Chip Muffins
Preparation
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.
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
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.
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).
5. Then add ½ cup raw sugar to the warm water. You can also use white sugar.
6. Stir until all the sugar dissolves.
7. Now add 3 tablespoons of olive oil or any neutral oil like sunflower oil.
8. Stir and mix very well briskly for 2 to 3 minutes.
9. Then add ½ tablespoon of lemon juice. Swap the lemon juice with apple cider vinegar or white vinegar.
10. Next add 1 teaspoon of vanilla extract or ½ teaspoon of vanilla essence.
11. Stir and mix very well again.
Make Batter
12. Now add the dry ingredients to the wet ingredients.
13. Begin to mix.
14. Continue mixing to a smooth batter, but don’t overdo it! The batter should have a flowing consistency.
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.
16. Fold the chocolate chips into the batter.
Bake Chocolate Chip Muffins
17. Now pour or spoon the batter into the muffin liners until ¾ of their capacity.
18. Then place one or two chocolate chips on top, if desired.
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.
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!
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.
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
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.
I used olive oil, but you can use any neutral flavored oil. You can also use melted butter to eliminate oil altogether.
You can add apple cider vinegar or regular white vinegar.
If your batter becomes too thick, just add about 2 tablespoons to ¼ cup more of water to the mixture.
I used stone ground organic wheat flour, but you also can substitute your flour of choice, including all-purpose or gluten free brands.
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Eggless Chocolate Chip Muffins (Whole Wheat)
Ingredients
Dry ingredients
- 1 cup whole wheat flour – leveled or 120 grams
- ½ teaspoon baking soda – leveled
- 1 pinch salt
- ⅓ 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)
This Eggless Chocolate Chip Muffins recipe from the archives was first published on July 2015. It has been updated on December 2024.
Tried these muffins today!! Turned out toooo good👍👌👌👌
Thanks for this lovely feedback and the rating on the recipe.
Hi dear..what about curd or buttermilk instead of water and vinegar…please suggest
you can use buttermilk instead of vinegar and water. i am not sure about curd as some proportions of the water will change.
If i dont have muffin tray but only liners can make or not?
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.
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.
Welcome Aarti. Glad to know this. Thanks for sharing your positive feedback on recipes.
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.
Thanks Anu. Its as per the recipe and the ingredient used in the recipe.
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 soda
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.