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.
I tried these muffins today.. I took them out of the OTG once the toothpick came out clean.
However my muffins didn’t come out clean from the muffin liner…Kind of stuck to it. I didn’t bake for additional time as then they would turn hard and dry. Is this due to lack of butter i n the recipe?
zarna, its not due to lack of butter. did you use paper muffin liners or silicon ones or just a muffin pan. the sticking is due to the moisture. as soon as muffins are done and if they are baked in a liner, then remove them from the muffin pan and let them cool on a wired rack. this way there is less moisture that happens due to condensation.
hi maa’m..I want to make around 30 muffins and will have to bake them in batches of 3 as I have 12 muffins mould..so can I make it a night before and shall I refrigerate it or keep it outside only?..one more query, can I used maida instead of whole wheat flour?
trisha, if you plan to keep the batter in fridge, then do not add baking soda. you can just mix everything and then add baking soda just before baking. but here when you add baking soda, the batter has to be at room temperature and also mix it very well. so you can divide, the batter in three equal parts and accordingly add baking soda. for 1 cup flour, its half teaspoon baking soda. so for 4 cups flour, add 2 teaspoons baking soda. 4 cups will yield 28 to 30 muffins. so if you divide the batter in three equal parts, then in each portion you will have to add ⅔ teaspoon. or you can divide batter in 4 parts and add half teaspoon in each portion.
you can use maida.
can I bake them in silicon liners . I do not have muffin tray
you can bhavika.
We have to preheat the oven for how much time?
Nidhi, pre heat for 15 minutes
Hey Dassana
I m big fan of your cooking.. usually end up in cooking your way when I search multiple site for recipes.. Thanks thanks for everything.. but i am writing this thank you note specially for this beautiful eggless muffin recipe. It yielded me 6 beautiful muffins and all 6 people who ate this kept of appreciating… though I dint get to eat single piece I don’t regret .. I am gonna bake once more for sure. One of Bestest eggless muffins I ever baked. Thanks once again
thank you vijetha for sharing your experience as well as for the feedback on the muffins. glad to know. do make them again, so you can also get to taste them.
Hi,
Can I replace oil with butter? I believe the consistency of the batter would change right?
you can. the consistency will change slightly and not much.
Hi Dassana,
I baked the muffins , orange cake and Basic vanilla cake yesterday for my kids birthday.. It was amazing.. Thank you so much for the recipe.. Everyone loved it… 🙂
welcome deepa. glad to know this. thanks for sharing positive feedback on cake recipes.
Hi, this recipe is a hit. But can i make it a chocolate base recipe by putting cocoa powder in it. How much cocoa powder should I put in it ?
you can. add 1 to 2 tablespoon cocoa powder. you may have to increase the water by 1 to 2 tablespoon more. you will also need to increase sugar. 2 to 3 tablespoons more sugar.
Thank you a lot
welcome 🙂
Hi dassana,
Tried this recipe today.it came out very well.the texture and taste were awesome. .Thanks for sharing such à simple and healthy recipe.
thanks subhashini 🙂 for you positive and encouraging feedback. you are welcome.
HI you know me right rina. I love ur recipe. Muffins are my favourite. Thanks a lots.
welcome and thankyou rina 🙂
Hi
This is my first time to bake muffins and because of your excellent recipe I succeeded? I am ready to try all ur other recipes. Thanks a lot for helping moms like us to show our love to the family in a bit another fabulous way.
thank you much sakthi.
can u pl. tell me if I can use ½ cup milk instead of water?
mili, yes you can use.
thanks
Thank you so much for the lovely and healthy recipes !!
I’ve recently got obsessed with baking and you are a big reason for that :-). Baking gives me immense pleasure now, most importantly when i know I am not compromising on health.
I have tried several recipes, my family and friends went raving about the chocolate chip muffins and the eggless coconut cookie.
Thank you again!!
very pleased to know this thankyou for your kind and encouraging word.
Just finished baking these muffins and they are wonderful. Only change I made was removed two tablespoons of flour from the cup and added 2 tablespoons of cocoa powder for a more chocolaty muffin.
thankyou lopamudra 🙂
Hi .. Being new to baking and cooking in general wanted to understand the measurement .. 1 cup is 250 ml which is good for liquids but then for wheat flour you say 1 cup – 120 grams ..
I have a measuring cup for 1 cup is 250 ml .. So when using it for wheat flour I use the same cup – and the full cup as your recipe is 1 cup
when measuring flour in the same cup and then measuring it on a weighing scale minus the cup, the weight is 120 grams. so 1 cup flour weighs 120 grams. depending on the type of ingredients, each weigh differently. eg 1 cup rice weighs 200 grams. for this recipe, use 1 cup flour which has been leveled. for leveling, fill the cup with the flour and run a knife on the top, levelling and remove the excess flour.