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 Eggless Chocolate Chip Muffins
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
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.
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
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.
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).
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 Chocolate Chip Muffins 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.
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.
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.
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!
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 Recipe
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 first published in July 2015 has been updated and republished on March 2021.
hi!!!
I am new to cooking. wanted to try these muffins. I had a doubt.
Is baking soda same as ENO?
If not, then would you recommend what brand baking soda to buy. Also, if that brand is not available can I use ENO, in what proportion
Thanks,
Asha
baking soda and eno are different. baking soda is pure sodium bicarbonate whereas eno is sodium bicarbonate + citric acid. you can use eno instead of baking soda. in this recipe you can add ½ tsp eno. baking soda is also called as cooking soda. in hindi we call it ‘meetha soda’. you can buy any brand.
i m having the confusion with the tablespoon and teaspoon can anyone please help me out.
teaspoon is a smaller spoon than a tablespoon. 3 teaspoons is equal to 1 tablespoon. you can easily these measuring spoons in the markets.
I am a follower of ur blog since last 6 months. I have tried the whole wheat eggless cakes from ur blog and loved it…I want to try Eggless chocochip Muffins. I am having a non stick muffin tray and going to use muffin liners as well. I have a convection mode LG oven. Pls let me know if I am using non stick Muffin Tray and muffin liners do i need to follow the same baking method like baking in a aluminium muffin tray.
pleased to know this manu thankyou for your kind and positive words. yes you would have to follow the same baking method as aluminium muffin tray.
Hello, I tried this today and it came out well. Daughter loved it. Yummy. Thanks for the recipe!! The batter i made was not so liquidly as in the pic. I followed the recipe as mentioned just reduced the sugar little bit. Is it because of less sugar?
thanks sai for the positive feedback. could be the reason that since less sugar was used, the batter was not liquidy.
Hi Dassana,
I like your website very much. I try many new dishes with the help of your recipes. Very much impressed with your step by step description and colorful photos. All the Best Wishes to you and your website !!!!
Now i wanted to bake some cakes and cupcakes for my kids. I have a Samsung Microwave with Convection mode. Can you plz suggest me how to use it? Thanks a lot in advance.
thanks a lot paps. for baking cakes you have to only use the convection mode. don’t use the microwave mode or grill mode or combi mode. it will be difficult for me to tell you how to set up the convection mode in writing. you need to set up the temperature in the oven which is mentioned in the recipe for preheating first and then for baking. since each oven is different i cannot exactly tell you how its done. i would suggest you to contact samsung for a demo. they will send their staff to give a demo. or you can check on their website or on youtube for their tutorials, if they have it. nowadays most brands have their tutorials on operating their equipments. so i presume they might also have it. if you have the manual, then it will also be mentioned there.
I was wondering if I could make these into marbled muffins? If yes, then how much cocoa powder should I add?
you can give a try. 2 tbsp should be fine. just increase the quantity of water a bit and add about ⅔ to ¾ tbsp lemon juice.
good
Thanks Dassana, the cake came out very well, only issue was the chocolate chips settled at the base, it was a little like a two layer cake with a base of chocolate and top vanilla 🙂 could you please let me know what could have been the issue.
Also a quick suggestion on if we can upload our pictures with our questions which will probably also help you assess what we are saying, Infact you can probably make it a premium charged service 😉
at times, during the process of baking, the heavy ingredients like dry fruits etc settle down at the bottom. what you could do is just mix the choco chips with a bit of flour, so that they get coated with flour and then add them to the batter. the plugin which helps in uploading pics with comments takes a lot of time to load. hence the page also gets loaded slowly. thats why i have not used this plugin. in the future if we get a light weight plugin which has this feature, then i will consider implementing it without a premium charge 🙂
Hi Dassana, can I use regular dark chocolate instead of choco chips.?
rupali, yes you can. just crush it coarsely into small pieces.
Hi,
Thank you for the awesome recipe. I have tried other recipes for your collection as well.
With these muffins, I added walnuts instead of chocolate chips and they came out good except they have overpowering taste of baking soda. I added ½ tsp as per recipe. I don’t know what went wrong.
thanks priya. ½ tsp will give a faint aroma and taste of baking soda for 1 cup of flour and its not overpowering as the lemon juice helps in reducing the aroma. the overpowering taste could also be due to the quality of baking soda. the amount of baking soda is 1 tsp leveled and not a heaped teaspoon. next time you can add 1 tsp baking powder instead of baking soda. the muffins won’t be light and fluffy as compared to the ones with baking soda, but will be good.
hi dassana, thanks for this wonderful receipe.my little one really loved it a lot,she is fond of choco chip muffins .thank you once again for this delicious healthy receipe.i hav no words to thank you only lots of luv for publishing such a receipe.great and keep on posting more
welcome chitra. nice to know this. thanks for sharing your positive feedback.
Superb I ll surely try this…
thanks aarthi
Hi Dassana,
I love your recipes and have tried a lot of them. All have been SUPER HIT 🙂
I tried this muffin recipe today and couldn’t believe whole wheat muffins can taste this good. Super awesome recipe again.
Very excited for my husband to try it 🙂
Cheers,
Ritz
thanks ritz for sharing positive feedback on recipes. nice to know this.
Hi Dassana,
I love those chocolate chip muffins very much, Thank you for sharing it with us.
welcome amelia
Hi Dassana,
I’ve tried many cake recipes from your blog, and my baking journey began with your recipes. And I must say I have started to love baking. But I have just one doubt. These chemical leaveners i.e, Bs/bp harmful for health? How often can we have these in our diet? Is it healthy to have regular baked stuff?
thanks chaitra. i have not heard or read any report saying that these are harmful to health when consumed in tiny amounts as in cakes or muffins. but a large overdose taken once can create problems. in the market, there is an aluminium free baking powder and you can use it. if there is a lot of fat and sugar in the baked goods, then it is not healthy to have them regularly or everyday, even if they are made from whole wheat flour. but if you make the cakes or muffins with jaggery or palm sugar and less or no fat, they they are healthy. everything is life has to be in balance. too much or excess of anything is never good.