Eggless Chocolate Chip Muffins

Eggless Chocolate Chip Muffins are light and fluffy with the perfect balance of chocolate to muffin ratio for a delicious snack with a glass of milk or a great part of a balanced breakfast. The entire family will devour this easy recipe that’s great to bake with kids too!

Egg Free, Nut Free, Soy Free, Dairy Free

My kids looooove baked goods for breakfast – waffles, pancakes, sometimes french toast, but especially MUFFINS!

Lex (my 4.5 year old) lives for the weekend mornings my husband says “want to go to the coffee shop?!” because he knows a muffin is in his future!

And of course, it MUST be a chocolate chip muffin!

Admits the picky eating in my house, my son started asking for muffins on weekday mornings too. I don’t have time to bake muffins in the morning and get my kids to school on time, but chilly weekends means more time for baking and more time for making MUFFINS (even if we hit the coffee shop in the morning!).

But one Saturday I was out of eggs! Luckily, my Strawberry Banana Muffins are vegan AKA eggless and egg-free, so I had a great model to go off of.

And these Eggless Chocolate Chip Muffins were born!

Eggs play a key role in baking. They can help create structure within a batter, like muffins, they help prevent muffins from getting too crumbly or too dense, and add extra moisture to baked goods.

But rest assured, this eggless muffin recipe doesn’t lack on any of the above without the eggs.

These Eggless Chocolate Chip Muffins are…

• Fluffy and light
• Crumbly (but just the right amount!) – Word to the wise… do not leave your 2 year old in her carseat eating one unless you have a good car vacuum!
• Made with whole grains
• A fun part of a balanced breakfast
• Easy enough to make with toddlers!

I first made this recipe with both of my kids, but then filmed it for Instagram with my daughter and she had so much fun. I find it easiest to bake with toddlers when I pre-measure the ingredients while they’re busy doing something else, and then they can just dump in the bowl. For my son (almost 5 years old), he can try to measure ingredients to learn.

Ingredient List to Make Eggless Chocolate Chip Muffins

You’ll need 8 ingredients to make these eggless muffins, including:

1. Unsweetened applesauce
2. Milk or a non-dairy milk alternative
3. Oil
4. White sugar
5. Pure vanilla extract
6. White whole wheat flour
7. Baking soda
8. Mini chocolate chips

In order to ensure a *moist* muffin without being dense, I replaced the eggs in this recipe with just enough liquids, including the unsweetened applesauce, milk (or non-dairy alternative) and oil.

There’s just enough white sugar to add a hint of sweetness, without these muffins being too sweet. Per muffin, you’re adding less than 2 teaspoons of sugar, however, you can omit the sugar and rely on the sweetness from the chocolate chips.

I opted to use white whole what flour again for these muffins because it provides the best texture.

I have not tested gluten free alternatives!

Kitchen Tools to Make Eggless Chocolate Chip Muffins

You’ll need some basic kitchen tools to prepare these muffins, including:

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Muffin tin
• Muffin liners (if desired)
• Ice cream scooper

How to Make Eggless Chocolate Chip Muffins

This is a one-bowl recipe that’s easy to make!

First, you’ll preheat the oven so it’s ready to go by the time the muffins are ready to bake!

Then you’ll mix together the wet ingredients, including:

• Applesauce
• Milk or non-dairy milk alternative
• Oil
• White sugar
• Pure vanilla extract

Make sure you mix until uniform consistency forms.

Next, add in the dry ingredients, including the:

• White whole wheat flour
• Baking, soda
• Salt

To finish the batter, fold in the chocolate chips until evenly distributed.

Now it’s time to fill your muffin tin!

I like to use an ice cream scooper that has an ejection lever to easily and evenly fill a muffin tin. You’ll make about 10 muffins.

Finally it’s time to bake the muffins at 350 degrees Fahrenheit for just 20 minutes.

When done baking, you can let the muffins cool in the muffin tin before pushing them out (that’s the beauty of using a silicone muffin pan!)

Tips to Make the Best Eggless Chocolate Chip Muffins

While this recipe is pretty straightforward, here are some tips to make sure you get the best muffins with a crisp top and light and fluffy inside…

1. Do not over-mix the batter! Mixing “develops” the gluten and it’s easy to over-develop the gluten by over-mixing. Stop mixing once the ingredients are fully combined.
2. Use an ice cream scooper to fill the muffin pan evenly.
3. Invest in a silicone muffin tin. I have this bright red one, but I’m obsessed with this sprinkle one! It’s soo easy to get the muffins out!

Other Muffin Recipes You’ll Enjoy

• Pumpkin Oatmeal Muffins
• Strawberry Banana Muffins (vegan)
• Whole Wheat Apple Muffins
• Green Muffins
• Egg Muffins

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