These double chocolate chip muffins use just basic ingredients, no egg and no fancy egg substitute.
Plus, they can be made with your favorite dairy-free milk and chocolate chips.
Perfect for a quick breakfast or for a tasty afternoon snack.
These take about 40 total minutes from start to finish.
See our easy vegan chocolate muffin recipe below!
When one of our Milk Allergy Mom members once asked for a chocolate muffin recipe,
I wished I had one for her. The best I could offer was our chocolate cupcake recipe.
But then my hubby actually whipped up some double chocolate chip muffins for us one Saturday.
And my boys were requesting chocolate muffins again soon after that.
That’s when I consulted with hubs and asked if he had used a vegan recipe.
His answer was no, the muffins he made had egg in them. Three eggs, in fact.
So instead of just making the same recipe, I got to work creating both dairy-free AND egg-free chocolate muffins that we could post and share with all our food allergy friends.
You see, our kids outgrew egg allergy many years ago.
However, I still bake dairy AND egg free to keep this website as consistent as possible and to help as many allergy families as we can.
Plus, egg prices are soaring these days and just about anyone now welcomes the chance to conserve their eggs.
We’ve got you covered!
What happened next was actually fascinating.
First, I made chocolate chip muffins with egg again, as a base to go off of.
Then I started whittling down the egg replacement while still trying to get the very best texture and most moist muffin possible. Say that three times.
The result? Our family prefers the eggless double chocolate chip muffins over the ones with egg!
Our own eggless chocolate muffins turned out to be our favorite and the best.
EASIEST EGG REPLACEMENT
I did use an egg replacement in this recipe.
However, it’s the easiest one to use.
Just use applesauce!
It worked great in this muffin recipe.
I keep cups of unsweetened applesauce on hand just for times like this.
One single serve cup of applesauce equals about one egg.
BEST MUFFIN PANS
Now if we get into all this muffin-making…
you’ll want to save money not having to buy cupcake muffin liners all the time.
So I invested in the best non-stick muffin tin out there.
As shown in all the pictures on this post, no liners needed.
The muffins pop right out of this silicone-coated pan.
And it even comes with a lid so once your muffins cool, just seal them up with the lid on.
No extra storage container needed.
When your muffins are all gone, which will be faster than you want…
this pan cleans up super easy. VERY easy.
This will be worth the investment, pinky promise.
It also works perfectly for hauling allergy-safe cupcakes to parties!
And that’s priceless.
Shop our favorite muffin pan with lid here.
DAIRY-FREE CHOCOLATE CHIPS
We have several favorite dairy-free and allergy-friendly chocolate chips.
My family most likes the semi-sweet chips in these muffins.
But dairy-free white chocolate chips or dairy-free dark chocolate chips would also taste delicious.
MORE DAIRY-FREE BREAKFAST IDEAS WITH NO EGG
Here are more breakfast ideas that take no egg at all and can be made dairy-free super easy.
There’s nothing like easy dairy-free breakfast, right?
Now for the double-chocolate muffin recipe below!
DOUBLE CHOCOLATE MUFFINS DAIRY & EGG FREE
Oven: 350 degrees
Servings: 12 muffins
Total Time: 40 minutes from start to finish.
TOP TIP FOR MUFFINS
Don’t overbake these muffins. As they are getting close to done, check them at 1-minute increments and pull them out right when they are done. This will yield the most moist and delicious chocolate muffins possible.
INGREDIENTS
2 cups flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dairy-free chocolate chips, divided
1/4 cup unsweet applesauce or 1 egg
1 and 1/4 cup dairy-free milk
1 teaspoon vanilla
DIRECTIONS
1. Preheat Oven: 350 degrees
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 1/4 cup cocoa powder, 1 tsp. baking soda, 1/2 tsp. salt, and 1/2 cup dairy-free chocolate chips. Save back 1/4 cup of chocolate chips.
3. Combine Wet Ingredients: In a medium size bowl, combine 1/4 cup unsweet applesauce or 1 egg, 1 and 1/4 cup dairy-free milk, 1 tsp. vanilla extract.
4. Combine All Ingredients: Pour the wet ingredients into the large bowl of wet ingredients. Stir just until fully combined, don’t over mix.
5. Fill Muffin Tin: Use a large spoon of muffin scoop to fill muffin tin wells 1/2 to 2/3 full.
6. Top With Chips: Sprinkle the remaining 1/4 cup of chocolate chips over the muffins.
7. Bake About 20 Minutes: Test for doneness by lightly touching the top of a muffin. When it springs back to the touch, instead of leaving a finger indent, it’s done. Keep checking for doneness at one minute increments so not to overbake.
These muffins can be enjoyed hot and fresh.
Once they’re cooled, store them in an airtight container.
If you have a muffin pan with a lid, just snap the lid on when they are fully cooled! See our favorite muffin tin and lid above.
We hope you enjoy these dairy-free and egg-free double chocolate muffins as much as we do!
To save them for later, click here for the pin on Pinterest.
Click here for more eggless dairy-free muffin recipes.
