These chocolate chip mini muffins are so soft and chewy it’s almost like eating chocolate chip cookies in the form of a muffin.
Chocolate chip cookies > muffins.
Actually if we’re being honest, chocolate chip cookies > pretty much everything else.
Hope you enjoyed your math lesson for the day.
Flourless Chocolate Chip Mini Muffins
- 1 cup almond meal (100g)
- 2 tbsp ground flaxmeal
- scant 1/4 tsp salt
- 1/4 tsp baking soda
- 2-3 tbsp mini chocolate chips
- 1/4 cup water
- 2 tbsp pure maple syrup
- 2 tbsp virgin coconut oil
- 2 tsp white or apple cider vinegar
Chocolate Chip Mini Muffins: Preheat oven to 280F and grease a mini muffin tin, then set aside. In a mixing bowl, combine all dry ingredients. In a separate bowl, whisk together all liquid ingredients. Pour wet into dry and stir to form a dough, then scoop into 8 or 9 mini muffin cups. Place in the oven and immediately increase temperature to 325F. Bake 22 minutes, then remove from the oven and let cool at least 15 minutes before removing from the muffin cups.
Link of the Day:
Happy National Peanut Butter Month!
Hi Katie, I just made these and want to let you know they are awesome! They are actually very similar to Elana Amsterdam’s Chocolate Chip Scones in her Gluten-Free Almond Flour Cookbook. The main difference is that hers have eggs (and she uses a different fat and sweetener, but the ratios in her recipe and yours are almost exactly the same :). I make them for my boys for breakfast on a weekly basis because we love them, so I was excited to try your vegan version and I have to say (no offense to Elana!) but I like them better without the eggs, so thank you so much for the recipe! I will be making this often. Also, just to let you know, it works very well to use a cookie scoop and cook these on a cookie sheet like cookies, as well as in mini muffin form.
Such a great healthy option!
My favorite vegan/gluten free meal would have to be my baked spicy tofu over sticky rice with a coconut milk sauce!
Chocolate chip mini muffins are cooooool!! Try it. 🙂
This is Yummy!woooohooo!
I subbed half of the almond flour with a mixture of sorghum and chickpea flour. For everything else, I made it exactly as stated. I made “regular” sized muffins and it made 7. Delicious!! Thank you, Katie.
Just made these tonight and they were awesome! My husband also gave them a thumbs up! Thanks for the great recipe!
What is almond meal?
Oh my gosh, these are so good.
I made these with sunflower seed “meal” (ground-up sunflower seeds, but not to a fine powder) and two eggs instead of flax and water, and they turned out amazing. I love how coconut oil makes anything melt in your mouth. I ended up with fifteen mini muffins, but that could be a difference in the pans. Anyways, I am definitely keeping this recipe, and posting it on my website. I’ll give credit to you!
The first time I made these I just skimmed quickly through the recipe then made them and they turned out divine! Then I went to make them a week later and realized I had done them totally wrong the first time. After making them the right way I decided I liked my screwed up version better. I omit the water completely and I don’t turn the oven up, I just cook them at 280 degrees for the 15 min. I also get 12 mini muffins/recipe which means they have even fewer calories/muffin. I am so addicted to these!