Mini Chocolate Chips Muffins

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4.72 from 7 votes

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www.theconsciousplantkitchen.com

This 1-bowl Mini Chocolate Chips Muffin recipe is perfect as a bite-sized snack, with delicious fluffy crumb and sweet chocolate chips. Bonus, these are vegan chocolate Chips Muffins made with no eggs and no dairy.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mini-chocolate-chips-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: Mini muffins

Calories: 65.2kcal

Author: Carine Claudepierre

Ingredients

1 cup Plant-Based Milk I used lamond milk or soy milk
1 teaspoon Apple Cider Vinegar or lemon juice
⅓ cup Vegetable Oil or light olive oil
1 tablespoon Vanilla Extract
2 cups All-Purpose Flour
2 ½ teaspoons Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Sea Salt
½ cup Granulated Sugar I used unrefined sugar but white sugar or sugar-free erythritol works too
⅓ cup Mini Dark Chocolate Chips

US Customary - Metric

Instructions

Preheat oven to 350°F (180°C). Line three 12-mini-muffin-hole trays with paper cases. Slightly oil the cases with oil spray. Set them aside.
In a large mixing bowl, whisk the liquid ingredients: almond milk, apple cider vinegar, olive oil, and vanilla extract. Set aside.
In another large mixing bowl, whisk all the remaining ingredients except the chocolate chips.
Fold the dry ingredients into the wet ingredients.
Stir until just combined, don't over mix the batter, or the muffins get gummy. Stir in the chocolate chips at the end.
Fill each muffin hole up to 1/2 of its height.
Bake for 8-12 minutes or until golden brown and a pick inserted in the middle of the muffin comes out clean. Watch out! Mini muffins bake fast, so don't overbake, or they get dry.
Cool immediately on a wire rack.

Storage

Store in an airtight box in the fridge for up to 5 days or freeze and thaw the day before.

Equipment

Nutrition