These bakery style vegan chocolate chip muffins are perfect for breakfast, a delicious afternoon treat or an on the go snack!

We’ll just brush past the fact that the day I made these I pretty much ate them all day long.  These were my breakfast, lunch, afternoon treat and post dinner dessert.  But you’re a stronger person than me if you can resist fresh (and warm) chocolate chip muffins.

I actually have very little will power when it comes to food.  My mum always used to say I live to eat not eat to live.  I use food for comfort, celebration, commiseration and occasionally because I’m hungry.

I try and eat as healthy as I can as often as I can.  And being vegan is supposed to be healthier right?  But there are times (ahem last night) when my ‘dinner’ consists of a bag of hula hoops, 2 satsumas and a half a slice of the vegan banana bread Phil made at the weekend #WhatVegansReallyEat.

But warm chocolate chip muffins fresh out of the oven, oozing melty chocolate chips and smelling the way they do, well, there’s no salad in the world that can compare.

I did a bit of experimenting baking this muffin recipe by not using muffin cases for some of them – just greased and floured the tin.  I’ve not tried it before because it seemed a faff.  But there was something very satisfying about them just plopping out, unwrapped and ready to eat.  I’m totally not weird at all.

If you’re wondering about the best vegan chocolate chips try these Kirkland ones.  Yep they’re a big ol’ bag – because I get through about as many vegan chocolate chips in a week as I do oats and peanut butter!  But they’re actually really good value, have a long shelf life and I promise you’ll be making this chocolate chip muffin recipe more than once!  If you’re looking for something smaller though, these ones from Moo Free are fab too.  They’re both bake stable – so you get an actual chocolate chip in your muffin recipe rather than melting and blending into the batter as they cook.

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