Mini Vegan Chocolate Chip Muffins
These soft, bite-sized vegan chocolate chip muffins are ready in 20 minutes and perfect for lunchboxes or after-school snacks.
Servings: 24 mini muffins
Ingredients
Dry
- 2 cups all-purpose flour sifted
- ⅔ cup cane sugar (see note 2)
- 1 Tablespoon cornstarch
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon Himalayan pink salt
- ½ cup mini chocolate chips
Wet
- 1 cup unsweetened and unflavored plant milk
- ½ cup dairy-free yogurt plain or vanilla flavor
- ¼ cup melted refined coconut oil or melted vegan butter
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375º and grease or line your muffin tin if it isn't nonstick.
- In a large bowl, mix the dry ingredients.
- Add the wet ingredients into the bowl of dry ingredients, then use a spatula to fold them together. Don’t over-mix. A few lumps in the batter are ok.
- Evenly fill all 24 mini muffin cups to the top with batter.
- Bake at 375º for 10-12 min or until toothpick comes out clean of batter.
- Allow to cool for at least 5 min before transferring to a cooling rack.
- To store–allow muffins to cool completely, then store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Notes
- For 12 regular-sized muffins: bake for 20-22 minutes, then test with a toothpick for doneness.
- Sugar: Use a NutriBullet or equivalent to blend the sugar into a powder. This step is optional, but will give the muffins that smooth top. For a healthier alternative, use coconut sugar.
Nutrition
Serving: 2mini muffins | Calories: 177kcal | Carbohydrates: 34g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 74mg | Fiber: 1g | Sugar: 16g
