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Eggless Choco-Chip Muffins
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Eggless Choco-Chip Muffins

Easy recipe for Eggless Choco Chip Muffins, made healthy.
Prep Time7 mins
Cook Time18 mins
Total Time25 mins
Course: Dessert / Snack
Cuisine: American
Servings: 12
Author: Sonal Gupta @ simplyvegetarian777


  • Unsalted butter melted and cooled - 1/2 cup
  • Flax seed meal - 2 tbsp dissolved in 6 tbsp of warm water
  • Milk whole or reduced - 2/3 cup. I used 2%.
  • Vanilla extract pure - 1 1/2 teaspoons
  • All-purpose flour - 1 cup
  • Whole Wheat flour - 1 cup
  • Sugar granulated - 2/3 cups + 1 tbsp
  • Baking powder - 2 1/2 teaspoons
  • Salt - 1/4 teaspoon
  • Chocolate chips semi sweet - 1 cup


  • Preheat oven to 375*F / 190*C, and place oven rack in the center of the oven. Line the 12 muffin pan with paper liners.
  • Take a bowl and add flax meal dissolved in warm water, milk & pure vanilla extract.
  • In another large bowl whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. (Hold back 2-3 tbsp choco chips back to add later on the top).
  • With a fork or wooden spoon, add the wet ingredients, along with the melted butter, to the dry ingredients and stir only until the ingredients are moistened and combined. (Do not over mix the batter or you will have tough muffins.)
  • Divide the batter evenly into the 12 muffin cups. Add the remaining choco chips on top of the muffins.
  • Place the pan in the oven and bake for about 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Sprinkle the hot muffins immediately with granulated sugar, for some extra crunch.
  • Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan.


You may use 2 cups of all purpose flour, as mentioned in the original recipe.
If you eat eggs, then you may use 2 eggs in place of flax meal.
You may use any kind of chocolate chips, like bitter sweet, butter scotch, white chocolate, etc.
Can be covered and stored at room temperature for a few days or they can be frozen.