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Dairy Free Chocolate Chip Muffins

These chocolate chip muffins are absolutely delicious and perfectly dairy-free. They're a delicious breakfast treat and fantastic dessert, too!
4.77 from 13 votes
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Course: Breakfast
Cuisine: American
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes
Servings: 18 muffins
Calories: 307kcal
Author: Michelle

Ingredients

  • 2 1/4 cups flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips
  • 1/2 cup coconut oil melted
  • 1 1/4 cup chocolate cashew milk
  • 2 eggs
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 425 degrees. Line muffin tins with 18 muffin papers.
  • Melt coconut oil and set to the side.
  • Add flour, sugar, cocoa powder, baking powder, baking soda, salt, and chocolate chips to a mixing bowl. Stir to combine.
    2 1/4 cups flour, 1 cup sugar, 1/2 cup cocoa powder, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups chocolate chips
  • In a liquid measuring cup, add the cashew milk. While whisking, slowly pour in melted coconut oil. Add eggs and vanilla and whisk until thoroughly incorporated.
    1/2 cup coconut oil, 1 1/4 cup chocolate cashew milk, 2 eggs, 1 teaspoon vanilla
  • Pour wet ingredients over dry ingredients and stir until just mixed. Batter will be lumpy.
  • Grease a mixing scoop and scoop muffins into prepared tins, filling almost to the top. Add extra chocolate chips to top of each muffin, if desired.
  • Bake in 425 degree oven for 5 minutes, then turn down to 375 and bake for 10-13 minutes, just until cake tester has a few crumbs on it.
  • Let cool for 10 minutes, then eat warm or store in an airtight container on counter for up to 3 days.

Equipment

Amish Broom Cake Tester
Muffin Pan
Large Scoop

Notes

  • If you forget to whisk your coconut oil into the cashew milk and it hardens, you can microwave your mixture in 20 second increments, stirring each time, until it melts. Remember that coconut oil melts at about 76 degrees, so you don't need to heat it much.
  • While I make this with chocolate cashew milk, you can make it with any dairy free milk you have on hand, whether chocolate or not.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1muffin | Calories: 307kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 218mg | Fiber: 2g | Sugar: 26g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.