(Paleo) Chocolate Chip Mini Muffins
You guys, guess what?
As a thank you for being a TIY reader I made you a batch of warm, fresh, Chocolate Chip Mini Muffins.
I know, how kind of me.
Did I mention they’re paleo, grain-free, gluten-free, refined sugar-free, and dairy-free?
Meaning you can definitely eat more than one. Two, three, four, maybe even five.
Yes, plan to eat muffinS, plural.
They’re tiny and oh-so delicious, you won’t be able to stop just at one.
Trust me, they’re that good!
A handful of these makes for a perfect snack.
To be honest, I could make a meal out of ’em.
They beg for one bite grabs every time you walk passed the kitchen counter.
Don’t worry though, five of these mini muffins are still smaller than 1 bakery-style coffee shop muffin.
And they come together from start to finish in under 30 minutes.
Meaning that once you've mastered the very easy art of making these, you simply have to make at least 100 - if not more.
If you don’t have a mini muffin pan (btw you should get that pan) you can bake them in a standard-sized muffin pan and adjust baking times accordingly.
They bake quickly, in about 8 to 9 minutes. And because they’re small and made with almond flour they go from raw to burned in the span of 60 seconds, so watch them closely.
Perfect for your picnic lunch box or an afternoon treat – these (Paleo) Chocolate Chip Mini Muffins are just over a mouthful.
(Paleo) Chocolate Chip Mini Muffins Print this recipe!
Ingredients
Makes 12 mini muffins
¾ cup almond flour (I used Bob’s Red Mill)
¼ teaspoon baking soda
Pinch fine grain salt
1 egg (or 1 flax egg to make it vegan)
2 tablespoons coconut oil (or butter), melted
2 tablespoons maple syrup (or mild-tasting honey)
¼ teaspoon vanilla extract
2 tablespoons chocolate chips (preferably mini chocolate chips)
Directions
Preheat oven to 350°F (175°C) and place a rack in the middle.
Generously grease a mini muffin pan with melted coconut oil (alternatively you can line it with mini muffin cups.) Set aside.
In a bowl combine almond flour, baking soda, and salt. Add egg, coconut oil, maple syrup, and vanilla. Stir until just combined (do not overmix).
Fold in chocolate chips.
Scoop 1 scant tablespoon of mixture and fill muffin tins ¾ full. You should have just enough dough to make 12 mini muffins (but you might need to scrape the bowl clean.)
Bake in the oven for 8 minutes, or until a toothpick inserted in the middle comes out clean. Do not over bake.
Let cool in pan on a wire rack for 5 minutes, then transfer muffins to rack and let cool completely.
Store in an airtight container.
Nutrition facts
One mini muffin yields 88 calories, 7 grams of fat, 5 grams of carbs, and 2 grams of protein.
¼ teaspoon baking soda
Pinch fine grain salt
1 egg (or 1 flax egg to make it vegan)
2 tablespoons coconut oil (or butter), melted
2 tablespoons maple syrup (or mild-tasting honey)
¼ teaspoon vanilla extract
2 tablespoons chocolate chips (preferably mini chocolate chips)
Directions
Preheat oven to 350°F (175°C) and place a rack in the middle.
Generously grease a mini muffin pan with melted coconut oil (alternatively you can line it with mini muffin cups.) Set aside.
In a bowl combine almond flour, baking soda, and salt. Add egg, coconut oil, maple syrup, and vanilla. Stir until just combined (do not overmix).
Fold in chocolate chips.
Scoop 1 scant tablespoon of mixture and fill muffin tins ¾ full. You should have just enough dough to make 12 mini muffins (but you might need to scrape the bowl clean.)
Bake in the oven for 8 minutes, or until a toothpick inserted in the middle comes out clean. Do not over bake.
Let cool in pan on a wire rack for 5 minutes, then transfer muffins to rack and let cool completely.
Store in an airtight container.
Nutrition facts
One mini muffin yields 88 calories, 7 grams of fat, 5 grams of carbs, and 2 grams of protein.
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