These vegan chocolate chip muffins are oil-free, gluten-free, vegan, nutritious AND delicious! Straight from the oven or cooled and topped with chocolate sauce, they make for an extra-special breakfast.
Healthy vegan chocolate chip muffins
Believe it or not, I am actually pretty into health and fitness. Yes, that’s right- even though all I do is post about, talk about and think about desserts, I also like to eat healthy things and work out. I try to limit my refined sugar intake for the most part. Typically, I’ll have dessert 2 or 3 times a week rather than eating cake every single day. But when I found myself eating my fudgy vegan brownies straight from the tray for breakfast the other day, I knew it was time to re-evaluate my life decisions.
I’ll be honest, eating a “proper” breakfast has been a bit of a struggle for me lately. It’s a strange phenomenon, because I have absolutely no problem eating cake or cookies the second that I open my eyes. I know it’s really not the healthiest, and it doesn’t start my day off in the best possible way. But the thought of a big bowl of oats or avocado-smeared toast just seems like far too much for my tiny morning appetite. My solution? These healthy vegan chocolate chip muffins.
Chocolate chip muffins for breakfast, anyone?
These healthy muffins trick my brain into thinking I’m eating something quick, easy and “naughty”. But actually, I’m getting a good dose of nutrition that will keep my energy high and blood sugar balanced. Best of both worlds if you ask me. Who doesn’t love eating dessert for breakfast?
With just 7 ingredients, they are super simple to make. And once you’ve made a batch, you don’t need to worry about preparing your breakfast for the next few days. Just wake up and eat!
These vegan chocolate chip muffins are made with wholesome, healthy ingredients
The main ingredient I used for these muffins is oats. Using oats in place of white flour takes away the blood sugar spikes and instead provides your body with lots fibre, antioxidants and vitamins. (Note: Because they’re made with oat flour, these muffins are slightly more dense than regular muffins but in my opinion it’s so worth it for the health benefits!)
And for the chocolate chips, an obviously crucial ingredient for vegan chocolate chip muffins, I used cacao nibs. Cacao will help to boost your energy first thing in the morning and give you a dose of healthy fats, iron, magnesium and calcium, plus a whole host of others vitamins and minerals. If you can’t get your hands on cacao nibs, chunks of dark chocolate with a high percentage of cocoa will do the trick too!
Add in some chia seeds for omega 3, agave nectar for low-glycemic sweetness, some cinnamon, soy milk, baking powder and lemon juice-you’ve got yourself a delicious breakfast treat.
I hope this recipe will make your mornings a little bit brighter and your breakfasts a little bit more delicious. If you give them a try, be sure let me know how you enjoyed them!
- 1 Chia egg 1 tablespoon chia seeds + 3 tablespoons water
- 120 g Oats blended into a flour
- 1/2 Teaspoon baking powder
- 1 Teaspoon cinnamon
- 4 Tablespoons plant-based yoghurt I used Alpro plain
- 6 Tablespoons soy milk or other plant milk
- 1 Teaspoon lemon juice
- 4 Tablespoons Agave nectar or maple syrup
- 50 g Cacao nibs
- 2 Tablespoons agave nectar mixed with 1 Teaspoon cocoa powder
Preheat oven to 180°C/Gas 4 and prepare your muffin tray.
Prepare your chia egg and set aside for a few minutes to thicken.
Mix together oats, baking powder and cinnamon in a bowl.
Add the chia egg, yoghurt, soy milk, lemon juice and agave nectar. Mix, until just combined, to form a thick batter.
Add the cacao nibs and divide the mixture between 6 muffin cases.
Bake for 15-17 minutes until golden brown.
Allow to cool completely before adding the chocolate topping if desired.