These vegan Chocolate Chip Walnut Snack Muffins are simple and fluffy with flavors of vanilla and melty chocolate – a hint of cinnamon too. These muffins are perfectly caught between a snack and a dessert. You can easily eat these anytime of day. Pack one in a lunchbox or warm one up at tea time. If you love the a chocolate chip cookie flavor in the form of a fluffy muffin, this recipe is for you!…
I love snacking on muffins. Muffins can be super healthy – packed with whole grains, nuts, seeds, fruit – or they can be a bit of a treat. While today’s chocolate chip muffins are a bit of a treat, they aren’t overly sweet and really let the chocolate chips lead that sweetness and richness profile.
These muffins absolutely have some healthy qualities too! Like the raw walnuts and rolled oats. And the dark chocolate vegan chips are rich in cacao antioxidants. You know chocolate can be a healthy habit…
“Cocoa is rich in plant chemicals called flavanols that may help to protect the heart. Dark chocolate contains up to 2-3 times more flavanol-rich cocoa solids than milk chocolate.” – Harvard Health
And if you love these muffins, you might want to check out my other chocolate chip muffin recipe. The ingredients are a bit different if you want to compare the two.
Which Chocolate to Use?
I used my fave Guittard chocolate chips for these muffins. But a great option is to use your fave vegan chocolate bar and chip it into chunks or even shavings! There are plenty of vegan chocolate chip brands to choose from.
What I Love About These Chocolate Chip Muffins
I love how the tops get golden brown and form a sort of light crust, while the inside of these muffins is super moist and oh so fluffy. The mild vanilla flavor that mingles with the cinnamon and walnuts. I love the gentle texture that the rolled oats add. And of course I love the melty chocolate chips!
I usually add ¾ – 1 cup of chocolate chips, but you can always add more if you crave even more chocolate flavor.
And of course these muffins are vegan! That means they are free of dairy, eggs and only use plant-based ingredients.
Chocolate Chip Muffin Egg Replacer?
There are so many egg replacers to try when baking. For these muffins, I used a starch-based egg replacer. This one by Bob’s is basically a blend of starches like potato starch that thickens up to help bind the muffins.
My other go-to fave egg replacer is silken tofu.
I also love standbys like banana, applesauce and flax ‘eggs.’
If you don’t have the Bob’s replacer that I used, that’s ok! I have tested muffins similar to these with other replacers. You could substitute in: ½ c silken tofu, ½ c flax egg, ½ cup applesauce.
Chocolate Chip Walnut Snack Muffins
- 2 ¼ cups pastry flour
- ⅓ cup rolled oats
- 3 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup cane sugar, organic
- ½ cup sunflower seed oil
- 1 teaspoon vanilla extract
- 1 cup soy milk, plain
- ½ cup vanilla soy yogurt
- ⅓ cup egg replacer, Bob's Red Mill used (equal to two eggs)
- 1 cup semi-sweet chocolate chips, vegan
- ½ – ¾ cups raw walnuts, chopped – optional
- Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
- Add all the dry ingredients to a large mixing bowl. Stir to combine.
- Add all the wet ingredients. Using a hand or stand mixer, whip until smooth and fluffy.
- Fold in the walnuts and chocolate chips.
- Fill the muffin tins to the brim with the cupcake batter.
- Bake at 350 degrees for 25-29 minutes, or until the tops become fluffy and light golden brown. Remove from oven and cool for five minutes before serving warm. Store leftovers, sealed, in the fridge or freezer.
- muffin tin
- muffin liners
- mixing bowl