Chocolate Chip Mini Muffins

Chocolate Chip Mini Muffins

These muffins are so fluffy and delicious! People won’t know they are secretly healthy 😊


So about baking with eggs…while most baked goods call for eggs, it is super simple to substitute for them. Here is a list of some options, but you can find many more online! One egg is equivalent to:

  • 1 ½ tsp Ener-G Egg Replacer powder (found at most health food stores in box) mixed with 2 tbsp warm water (what I used for this recipe).
  • ¼ cup fruit puree (applesauce is most neutral, but can use banana, pumpkin, etc.)
  • 1 tbsp ground flax or chia seed + 3 tbsp water whisked
  • 1 teaspoon of baking soda along with 1 tablespoon of apple cider or white distilled vinegar
  • ¼ cup of whipped silken tofu

Play around with different eggless options to find your preference.

So, on to the muffins!

Ingredients for 48 mini muffins

  • 1 cup + 1 tbsp dairy-free milk
  • 1 tbsp apple cider vinegar
  • 2 cups whole wheat flour or spelt flour (I used mixture of the two)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 tbsp brown sugar or demerara sugar
  • Dry sweetener(s) equivalent to around ½ cup sugar (I used mixture of unrefined sugar and stevia; adjust to your preference)
  • 1 “egg” (I used Ener-G)
  • 1/3 cup applesauce
  • 2 tbsp almond butter
  • 2 tsp vanilla
  • ¾ cup dairy free chocolate chips
These applesauce packs are exactly 1/3 cup!
You can use any non-dairy choc chips. These are what I used for this recipe.


Preheat oven to 400F, and lightly oil the mini muffin tins, or line the tins with cupcake liners.

Mix together the non-dairy milk and apple cider vinegar and let sit while you mix other ingredients (letting it form buttermilk).

Vegan buttermilk. Mix vinegar (1 tbsp) and non-dairy milk (little over 1 cup) together and let sit.


In a large bowl, mix together the flour, baking powder, salt, and sugar/sweeteners.

In another bowl, beat together the “egg”, applesauce, almond butter,  vanilla and the milk/vinegar mixture.

Add the wet ingredients to the dry ingredients and mix until batter forms, but be careful to not overmix.

Fold in the chocolate chips, and add batter to the muffin tins, about ¾ full.

Bake for 10 minutes, and let cool.


Yellow Thai Curry


Yellow Thai Curry

Not “authentic”, but really tasty whole food plant based curry!

Serves 3-4

  • 8 oz tofu cut into cubes
  • 2 tbsp liquid aminos (or tamari or soy sauce)
  • 1 onion chopped
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 2 yellow potatoes chopped
  • 1 cup carrots sliced
  • 1 bell pepper chopped
  • 1 ½ cups unsweetened plain plant milk (almond, cashew, oat, coconut, etc.)
  • 1 tbsp red curry paste
  • 2 tbsp lime juice
  • 1 tbsp ginger minced
  • 1 tbsp yellow curry powder
  • ¼ tsp coriander
  • ¼ tsp cumin
  • ¼ tsp sea salt
  • Optional cilantro, green onions, and cashews for topping



  • Prepare the tofu by adding the liquid aminos and placing the cubes on a foil lined baking sheet in the toaster oven or regular oven at 350 F for about 10 minutes. Then flip the tofu over and bake for another 10 minutes.

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  • While the tofu is cooking, sauté the onion in a tablespoon or 2 of water in a large pot over medium high heat until soft and translucent.
  • Add in garlic, mushrooms, potatoes, carrots, bell pepper, and milk. Stir together and cook for a couple of minutes.
  • Add in the curry paste, lime juice, ginger, curry powder, coriander, cumin and sea salt.
  • Let the food continue to simmer until the potatoes are tender, but not mushy.
  • Right before serving, mix in the tofu.
  • Serve topped with cilantro, green onions, and cashews with a side of brown rice.


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