Vegan Chocolate Chip Muffins – The Plant Based Gabriel’s Exclusive Formula

When the weather starts cooling down, I immediately get into the mood for baking. As someone who didn’t cook much or bake at all growing up, I feel as if I have a lot of catching up to do. And I can tell you that Dr. Miller and our family and friends do not mind the influx of baked treats that happen around this time of year.

Watching shows like the Great British Bake Off can almost be discouraging to some plant-based families, due to the fact that it seems that every dish contains, egg or milk, and is inevitably full of multiple sticks of butter! But I am here to tell you that whole food plant-based baking is not only possible but extremely easy and enjoyable once you get the hang of it.

It can be a bit tricky trying to make a vegan and oil-free version of many classic baked goods, but with a little researching and plant-based ingenuity, almost anything is possible! My chocolate chip muffins are the latest recipe in my series on holiday recipes.

I hope they are a hit if they make it on to your dining room table this holiday season. If you go ahead and give this recipe a try, let me know what you think and share a picture on my Instagram and Facebook page of how it turned out for you.


These healthy Vegan Chocolate Chip Muffins make a delicious dessert or the perfect breakfast to get everyone running to the kitchen!


  • 2 cups whole-wheat or gluten-free flour
  • 1 cup plant-based milk
  • 1/4 cup cacao nibs or vegan chocolate chips
  • 2 tbs chia seeds
  • 2 tbs maple syrup
  • 2 tsp vanilla extract
  • 2 tsp baking powder


Blend the chia seeds together with the plant-based milk, maple syrup and vanilla extract for 1 to 2 minutes. Set mixture aside.

In a large bowl mix together the flour and baking powder until it has been mixed evenly. Add the wet mixture to the dry ingredients, making sure that the batter is mixed evenly and no pockets of flour remain. Fold in the cacao nibs or chocolate chips and make sure they are disbursed evenly.

Bake at 425 degrees Fahrenheit for the first 5 minutes. Then turn the temperature down to 375 degrees Fahrenheit for 20 to 25 minutes.

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