The yummiest easiest chocolate chip muffins made with non-dairy yogurt so they are SO moist and tender (and vegan!). Prep ahead snack or freshly baked treat!
If I was forced to choose just one muffin to be the only muffin I could eat for the rest of my life, this would be the one. Why? Because they are a) the fluffiest and easiest and yummiest muffin you’ve ever laid eyes upon and b) versatile AF (AF = as fruitloops, obvi). Those mini chips are just a melty placeholder for a zillion possible things you could mix into these muffins. Because once you have a perfect batter like this, the world is your muffin oyster.
I try not to throw around words like favorite or best or mind-blowing too much, but if I did I would be using them all right now.
How does this sound:
- 7 ingredients.
- One bowl.
- 30 minutes.
- Tested almond and oat flour options.
- All the chocolate chips.
- Flawless texture.
- Moist without oil or nut butter.
- As foolproof as baking can be.
They are the BEST muffins I’ve ever made. And they are my current FAVORITE snack. And they are going to BLOW YOUR MIND. Superlative police come at me!
There is only one wet ingredient in this whole recipe. It’s the secret sauce that makes these muffins so magical. It’s something I haven’t baked with in so long I forgot how wonderful it is for both moisture and texture. The multi-talented stuff gifting all of us with the sweetest most fluffily fabulous muffins is…yogurt!
VEGAN YOGURT MUFFINS. That’s what’s up.
It’s really not fair. If you search “greek yogurt muffins” the internet has pages upon pages for you to choose from. But search “vegan yogurt muffins” and by the bottom of page one it’s already like: Oh you meant vegan blueberry muffins didn’t you? No google – I want yogurt in my vegan muffins, kay? (Although actually I’d be okay with yogurt AND blueberries. Just sayin.)
I don’t know if you noticed, but the non-dairy selection on the yogurt shelf is expanding like crazy. Almond milk yogurt options that just keep getting better, coconut yogurt in any creamy flavor you like, flax milk yogurt is apparently a thing, and they are even inventing new words like cashewgurt. It’s wild out there.
it was on sale I wanted to try something new, I made these muffins with the Forager Project cashew milk yogurt. And lemme tell you, this stuff is good. Tangy but not too tangy, and just the silkiest don’t-even-have-to-stir-it texture. I am quickly becoming a big fan of this brand. I may or may not have recently ordered six (yes, you read that right) bags of their greens chips. This post is not sponsored or anything, I’m just telling you as an FYI.
Enough about chips that count as salad though.
I did also test these muffins with coconut yogurt, and it worked too. If your yogurt is quite thick, consider adding a couple of tablespoons of nondairy milk to thin it out (see video below for proper consistency) and whisk away those lumps. Or if you aren’t vegan, you can use dairy yogurt even. Plain/unsweetened yogurt of course, don’t get crazy on me with peach flavored or anything.
This may sound weird, but the yogurt also makes this batter taste cream cheese frosting-ish. Like different texture, but the flavor and aroma are spot on – sweet, tangy, undertone of vanilla. Licking the spatula all I could think was: Someone get me a carrot cake! You’ll see what I mean. So when I say one batch yields ten muffins, what I mean is one batch yields eight muffins. Maybe six if you are an over-filler like me.
The rest of this recipe is so so simple – coconut sugar, vanilla, a pinch of salt, and then your choice of flour(s). The almond flour version is my favorite with the most perfect muffin crumb I’ve ever witnessed. Birthday cakes everywhere are jealous. The oat flour option is great too, although a little drier since this recipe is relatively low fat.
Are you seeing this perfect intermingling of chocolate and fluff and more chocolate and more fluff…
I’ve already made three batches, so you have some catching up to do. GET ON IT.Print
Easy Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: american
The yummiest easiest chocolate chip muffins made with non-dairy yogurt so they are SO moist and tender (and vegan!) Prep ahead snack or freshly baked treat!
- 1 cup (240g) non-dairy yogurt (*)
- 1/3 cup (55g) coconut sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups (220g) almond flour (**(see notes for oat flour option))
- 1/2 cup (60g) tapioca starch (***)
- 1/3 cup (55g) chocolate chips
- Preheat the oven to 350F.
- In a large mixing bowl, combine the yogurt and coconut sugar. Stir/whisk until combined and no lumps remain.
- Add the baking powder, vanilla, salt, and flour. Stir to form a thick batter.
- Fold in the chocolate chips.
- Divide the batter into a muffin pan filling each muffin until it is level with the top of the pan. You will get 6-8 muffins depending on your pan. Gently smooth the tops.
- Bake for 30 minutes at 350F or until golden brown and firm to the touch when you lightly press the center.
- Remove from the oven and cool for at least 15 minutes before removing from the pan.
- Enjoy! Keep leftovers in the fridge in an airtight container for up to a week.
*I used cashew yogurt, but any kind of yogurt will work. If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency). **For the oat option, use 1 1/2 cups oat flour and omit the tapioca starch. ***You can sub arrowroot or cornstarch.
Keywords: baking, dessert, snack, paleo, vegan
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Where I am cannot get non-dairy yogurt (am thinking of getting my own maker for cocos/almond yogurt but amazon won’t ship the one i like), so before I do, maybe some coconut cream with a probiotic capsule dumped in might sub? I use a JUMBO muffin pan 🙂
Maybe try making your own with this recipe: https://minimalistbaker.com/easy-2-ingredient-coconut-yogurt/ It does take a bit of time to ferment/activate, but pretty easy and should work for this recipe. Ha I’ve always wanted one of those jumbo muffin pans, the more muffin the better😊 Hope that works, let me know!
I’ve seen lots of fails on this yogurt making one including friends of mine who tried it. 😢
Aww really? Bummer…homemade yogurt is HARD, thank goodness there are good brands out there doing it for us😆
I make great soy yogurt in my IP and it’s super simple, but we all had high hopes for that yogurt they posted because it was on countertop, too bad it didn’t work out.
Can i use all purpose flour and plain dairy yogurt for this recipe?
Yes and yes! Both will work, for the flour you will need to adjust the amount. I’d recommend 1.5 to 2 cups AP flour in place of both the almond and tapioca flours. Happy baking!
Making this right now but I didn’t add the tapioca starch because it doesn’t specify, I also read that if we use oat flour to omit the tapioca starch and that’s what I did, I hope it turns out and I followed the recipe as I saw it.
Yep, that is correct. The oat flour version does not need the tapioca starch. It will actually make them too gummy in combo with the oat flour. I hope they turn out perfect!
Slay queen ! I’m totally making this tomorrow..so that makes eating muffins equal to drinking probiotics right ?
Hahahaha!! Um of course, exactly the same😂 I like the way you think. Enjoy Sharon!
Today is my birthday, and I’m totally making these muffins today! At the store now getting the ingredients. Can’t wait, they look amazing!!!
Happiest of birthdays to you!! Wish I could bake you a batch myself and send them candle and all, but I do hope you enjoy them and have a wonderful bday, Lorinda 🙂
I just tried making these with oat flour and they don’t look at all the batter in the video. The 1.5 C of oat flour mixed in with the wet mixture is way too dry. I tried adding nut milk to make the batter thinner but unfortunately I think it’s going to be a disaster 🙁 Is there any other trick to the oat flour?
Too dry with just 1.5 cups oat flour? Hmm what kind of yogurt did you use and how thick was it? And did you measure the flour by weight or volume? You could try adding more yogurt to even it out, that would be better than milk. Nope no tricks, I’m not sure what the issue is, Abby😕
Looks amazing. Definitely going to make these.
Any suggestions on sugar free chocolate chips or how to make your own refined sugar free chcolate chips?
There is a brand called Lily’s that makes stevia sweetened chips (amzn.to/2E25YKx), and another brand Pascha that makes unsweetened chips (amzn.to/2F7WzjB) that I find really yummy in sweet baked goods but they are a bit intense. Or you could use cacao nibs instead!
The Vegan 8 says
I’m SO making these either tonight or tomorrow!! They look so moist, so fluffy and so full of chocolate chips, pretty much everything I love in a muffin! Love the close up shots. I’m totally excited and on board with these because you literally ticked all the boxes with my favorite ingredients I love to bake with! I kid you not, I must buy yogurt every 2 weeks and always have some in my fridge 24/7. I used yogurt SO MUCH while doing my cookbook that I will probably be accused of being a yogurt freak, hahaha! So, when I saw these pop up, I got all excited. I’ve found yogurt works entirely different than say applesauce in baking. It makes it lighter/fluffier whereas applesauce makes it a bit heavier, so they both work so amazing in different ways. And to be honest, I’m so excited you used coconut sugar and not dates, because I never buy dates but I just bought a huge bag of coconut sugar last night…hey perfect timing!!
I’m just falling more in love with your book with every comment. Quinoa flakes, yogurt, those crazy good brownies you teased us with on instagram…WHERE IS IT ALREADY??? I’m kidding, but actually so so excited that you used yogurt a lot because I am currently amazed and obsessed with it in baking too! I think applesauce is the closest sub, but still SO different. Yup applesauce does tend to go towards dense and gummy, whereas yogurt is just magic for a really defined and moist cake/muffin crumb! The coconut sugar was just for you of course haha 😀 Both dates and maple syrup get so pricey, I’ve been embracing coconut sugar again lately for that reason mostly. Anyways, I very much look forward to your feedback if you do give them a shot 🙂
Can I use spelt flour and omit the tapioca? I don’t have oat flour and I’m not gluten free!
I haven’t tried it but that should be okay! You will want to follow the amount recommendations for the oat flour version, and only add more flour it the batter seems way too thin. Good luck!
The Vegan 8 says
Natalie, I made these delicious muffins in my mini muffin pan because my regular size one was dirty and in the sink and I was too lazy to wash it, lol! They finished in about 20 minutes b/c of being smaller of course and turned out so delicious, just as I knew they would, because I know how awesome baking with almond flour is! Olivia and I have already eaten several of them and she is a fan! They were super moist and fluffy and I actually really loved the mini size one because I can just pop a whole muffin into my mouth, hahaha! I fully admit that I doubled the chocolate chips though because a 1/3 cup wasn’t enough for my sugar-obssessed demon inside, LOL! I also added a heaping teaspoon of my Gingerbread spice mix because I literally only had that amount left in my jar and have been wanting to use it up. I haven’t been able to get past my Gingerbread obsession lately either. I must admit, they were so darn delicious! I always have yogurt on hand, always, so I used my vanilla yogurt and it was perfect. I will definitely keep these on rotation! You know what is funny? I have a yogurt and chocolate chip muffin recipe in my cookbook too, but it is made with oat flour, almond butter and maple syrup, so definitely different. One can never have too many chocolate chip muffin recipe options! Thanks for the yummy recipe girl!
Woohoooooo!! You are basically the ultimate baking critic so your feedback means A TON to me, I am so so happy you guys liked them🤗 I actually always make minis when I bake muffins just for myself to, the size is just perfectly poppable or grab-from-the-fridge-every-time-I-open-it-able ha. Can’t blame you on the extra chips, and I just made more gingerbread cookies yesterday so the spice addition sounds crazy good to me too. Well expect my review on YOUR yogurt chocolate chip muffins whenever that beautiful book finally makes it into my hands😋 Thanks Brandi! xo
Kristy Cross says
These are literally the best muffins I have EVER had!!! Thank you! I’m kind of upset that I might eat them all in one sitting. Lol! I have made them into blueberry and the chocolate chip and they are both amazing but the chocolate chip is to die for!!!!!
Woohoo!! I am so happy to hear that you love them Kristy! Hahaha I was pretty proud of myself for making them last two days and it was HARD, so I know the struggle😆 Oooh yes, gotta try blueberry next. And if you’ve never combined the two, blueberries and chocolate chips in one muffin, highly recommend😋 Thanks for the feedback and enjoy!
These are great, thanks! Made them with choc yesterday but thinking of using blueberries next time. What do you think? Would they add too much moist to the batter?
Hi Naama! A blueberry version is on my list to test next, but if you want to go ahead and give it a shot I’d recommend adding an extra 1/4 cup almond flour or so just to be safe. Good luck!
I’m not sure what happened, I followed the recipe exactly except I used Swerve sweetener in place of the coconut sugar because I can’t tolerate any type of sugar. My muffins are gummy and bland. Not a great result.
It’s the sweetener. Coconut sugar has a lot of moisture in it, similar to brown sugar, and artificial sweeteners do not. That will completely throw off the texture unfortunately. If you can tolerate dates I have tons of recipes with those, otherwise I would recommend sticking with recipes designed for sugar free sweeteners 🙂
I can tolerate dates so I will use those recipes, I can also tolerate small amounts of maple syrup, which you also use in some. Loved the vanilla cake with chocolate frosting! Thanks for the tip!
I just made these and I have to say they are absolutely ravishing. Texturally they are beautifully moist but perfectly fluffy at the same time. You will not regret taking the time to make this recipe. Thank you Natalie for yet another wonderful recipe.
Ooooh I love that description! Note to self: use the word ravishing more 🙂 Thank you for the wonderful feedback Shyama, I’m so so happy you enjoyed them!
Bianca Zapatka says
These muffins look so delicious 😋
This is so amazing that you used so good ingredients and that they’re easy to make !
These are one of my absolute favorites, and yes so simple and good for ya ingredient too! I hope you get a chance to try them out Bianca 🙂
I’ve made these so many times since you’ve posted and they are amazing! I am in Germany now and cant find tapioca flour at all. When using corn starch would you change any of the processes? And is it a 1:1 switch? Thanks so much!
Hi Vicky! I’m so happy you like them, one of my personal faves🤗 Yep, it would be a 1-for-1 swap with cornstarch!
Albert Bevia says
Oh yes! these cupcakes look so easy to make! I am not much of a baker, so I love when I run into a muffin recipe as easy as this one! love all those chocolate chips you added to the muffins 🙂
Mini chips means we need more of them, right?😉 This one is SUPER simple, didn’t even break out the blender. And so yum! Thanks Albert😊
These muffins look perfect! I love that they are packed with chocolate chips!
Oh yes, definitely didn’t skimp there 🙂 Thanks Bethany!
They look amazing. I love the simplicity of your recipes! Will put them on my “to bake”-list 😉
Haha I think I like that list even better than the TO BAKE one 🙂 Thanks Melanie!
Definitely going to try these. I often throw my home made yoghurt into baked goods if for example I don’t have the required amount of applesauce I will top up with yoghurt, or really anytime I am making up or subbing in a recipe and the texture doesn’t seem ‘quite right’. I will try with spelt as in general I prefer it to oat flour. I was surprised to see people’s difficulties with home made yoghurt – if you buy one of those insulated flasks designed for yoghurt making (and they are very cheap, can often be found in charity shops too) it is super easy. I think I got my original recipe from Vegan Richa’s book but probably adapted it along the way! Anyway, these muffins are next when we finish eating the “fudgey raspberry brownies” you forced me into making with your tantalising scrumptious looking pictures! And now we have to eat them! Life is hard 😉
I have come to LOVE baking with yogurt, I can see why you’ve been doing it for a while! I myself have had quite a tricky time making homemade yogurt before, but yes I think the equipment is important. Thanks for sharing, I need to give it another shot 🙂 Oooh yay, I’m so happy you liked the brownies. I like these even better, so I hope you do too!
This recipe is so amazing!! I’ve made it two times in the last couple of days- the first time with chocolate chips and the other batch with blueberries. Absolutely delicious!! My favourite muffin recipe ever! Do you think I could use the batter to make a cake as well? Thank you so much!!
That is wonderful to hear, Robin!! It’s my favorite muffin recipe too, and if you’ve never tried chocolate chips and blueberries in one muffin…highly recommend💙 I have tried it as a cake and it comes out more dense and not as fluffy as I’d like, so yes but not ideal. Working on adapting it to a vegan + grain-free cake is actually on my current list of things/recipes to do, so stay tuned!
Hi Natalie, I tried making the almond flour and oat flour versions and both came out DIVINE!!!! I used soy yogurt and as promised the texture was moist, satisfying and I had to freeze them quickly so I don’t eat the whole tray of muffins!! Thanks so much for sharing!!
Your recipes never disappoint!! It’s time for you to publish a cookbook!!!
I am so happy you liked them both! These are still one of my favorites, I make them all the time. Ha good call on the freezing too, I can polish off a batch pretty damn quick. Thanks for the feedback, and hopefully a cookbook one day 🙂
Could I use stevia instead of coconut sugat here? Or would it just mess up the texture? Can’t find coconut sugar! Thankss
Coconut sugar has a lot more moisture than stevia, so I think they will turn out quite dry without it. I don’t bake with stevia though so I can’t say for sure without trying it. Adding a little bit of coconut oil to help with the moisture may work too 🙂
Saskia Rose says
Mmmm yes these were super scrumptious! Thanks again Natalie, you never cease to amaze! Xx
I am so happy you liked them! These are forever one of my favorites, so great choice 🙂 Thanks Saskia for the always lovely feedback!
Elena Balsamo says