Mini Muffins
These chocolate chip mini muffins are soft, moist, and perfectly bite-sized. Made with applesauce, maple syrup, and mini chocolate chips, they're an easy homemade snack that's perfect for lunchboxes, after-school treats, or meal prep.
Servings: 24 muffins
Ingredients
- 1 cup (141g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup unsweetened applesauce
- ⅓ cup avocado oil
- ¼ cup maple syrup
- 2 Tablespoons coconut sugar or brown sugar
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a mini muffin pan or line with mini liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.1 cup (141g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- In a large bowl, whisk together the applesauce, oil, maple syrup, coconut sugar and vanilla until smooth and fully combined.⅓ cup unsweetened applesauce, ⅓ cup avocado oil, ¼ cup maple syrup, 2 Tablespoons coconut sugar or brown sugar, 1 teaspoon vanilla extract
- Add the dry ingredients into the wet ingredients and stir until just combined. Avoid overmixing.
- Gently stir in the mini chocolate chips.¼ cup mini chocolate chips
- Scoop the batter into the mini muffin pan, filling each about ¾ full.
- Bake for 9–11 minutes, or until the tops are set and a toothpick inserted comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. They will continue to soften as they cool.
Notes
- Gluten-free option: To make these muffins gluten free use a 1:1 gluten-free all-purpose flour. I used Bob’s Red Mill 1 to 1 gluten free baking flour. The muffins did turn out a little moist so next time I might use a touch more GF flour and see if that helps.
- Bake time: Start checking at 9 minutes. Mini muffins over bake fast and a toothpick with a few moist crumbs is exactly right. Completely dry means they are already slightly past.
- Storage: Cool completely first. Room temperature in an airtight container for 3 days, fridge for up to a week, or freezer for up to 3 months. Pack them frozen in a lunchbox and they will thaw by snack time.
Nutrition
Serving: 1 muffin | Calories: 83kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 71mg | Potassium: 10mg | Sugar: 6g