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One golden muffin sitting in front of others and spilled chocolate chips around.
5 from 1 vote

Vegan Chocolate Chip Muffins with Streusel Topping

Vegan Chocolate Chip Muffins with Streusel Topping are little cakes that are covered with a sweet crumble top.
Course Breakfast
Cuisine Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 311kcal
Author Ginny McMeans


Streusel Topping:

  • ½ cup organic brown sugar
  • ¼ cup flour
  • 2 tablespoons dairy-free butter, melted
  • ½ cup pecans

For the Muffins:

  • 1 tablespoon flax seed meal mixed with 3 tablespoons water for the flax egg
  • 1 ¼ cups whole wheat flour
  • ½ cup brown sugar, packed
  • 2 teaspoons baking powder
  • ¼ cup coconut sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup almond milk
  • ½ cup dairy-free butter, melted
  • 1 cup chocolate chips


  • Line 12 muffin tins with paper liners

To Make the Streusel Topping:

  • Mix the sugar and flour together.
  • Stir in the pecans and butter
  • Mix well and set aside.

For the Muffin Batter:

  • Mix the flax seed meal with the water and set aside.
  • In a large bowl add the flour, sugars, baking powder, cinnamon and salt.
  • Add the milk, melted dairy-free butter and flax seed mixture. Mix until just blended.
  • Fold in the chocolate chips.
  • Spoon the batter into the 12 lined muffin tins.
  • Now, spoon the streusel topping over the batter in each muffin tin.
  • Bake at 350 degrees for 20 to 25 minutes.
  • Let cool 5 minutes and then remove to a rack to cool completely.


After they have cooled you may freeze them for up to 6 months.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.


Serving: 1Muffin | Calories: 311kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 160mg | Potassium: 160mg | Fiber: 2g | Sugar: 29g | Vitamin A: 480IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1.1mg