These easy and fluffy vegan chocolate chip muffins are made in one bowl with simple baking staples! Use your favorite dairy-free milk, and vegan chocolate chips combined with flour, sugar, and other pantry staples that you probably already have on hand and bake them nice and high! Enjoy freshly baked muffins for breakfast, brunch, or a snack, or slather them with vegan frosting for cupcakes!
Preheat oven to 350° F and line a cupcake pan with wrappers. Set aside.
To a large mixing bowl, add the apple cider vinegar, almond milk, flour, sugar, baking powder & soda, salt, oil, and vanilla. Stir until fully combined.
Stir in 1/2 cup of the mini chocolate chips until evenly distributed.
Use a cookie scoop to fill each well of the prepared pan 3/4 of the way full.
Sprinkle remaining chocolate chips over the top of the muffins.
Bake for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Let cool before serving.
Notes
Store leftovers covered at room temperature for up to a week.Make sure to use non-dairy chocolate chips to keep these vegan.1/3 cup of finely chopped pecans makes a good mix-in as well. To take them from muffins to cupcakes, top with this simple frosting.