Dairy-Free Mini Chocolate Chip Muffins
Soft, sweet, and completely dairy-free, these Mini Chocolate Chip Muffins are the perfect bite-sized treats for any occasion. Made with wholesome ingredients like unsweetened applesauce and almond milk, these muffins are moist, fluffy, and packed with rich, dairy-free chocolate chips in every bite. Ideal for those with dietary restrictions or anyone seeking a lighter twist on a classic favorite, this recipe comes together effortlessly in just 15 minutes of prep time. Perfect for breakfast on the go, a kid-friendly snack, or an indulgent dessert, these mini muffins are sure to disappear quickly! Plus, they’re easy to store and keep fresh for days, making them a convenient, crowd-pleasing option.
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Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.75 cup Dairy-free mini chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with non-stick spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, combine the granulated sugar, unsweetened applesauce, and vegetable oil. Whisk together until smooth.
Step 4
Add the unsweetened almond milk and vanilla extract to the wet mixture and whisk again until fully combined.
Step 5
Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or a wooden spoon. Be careful not to overmix; just mix until no dry flour is visible.
Step 6
Fold in the dairy-free mini chocolate chips, evenly distributing throughout the batter.
Step 7
Using a small cookie scoop or a tablespoon, divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Once baked, remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Step 10
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (827.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2606.8 |
| Total Fat 103.7g | 0% |
| Saturated Fat 37.9g | 0% |
| Polyunsaturated Fat 34.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2196.3mg | 0% |
| Total Carbohydrate 402.6g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 234.4g | |
| Protein 31.6g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 361.0mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 815.3mg | 0% |
Source of Calories