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
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).
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.