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Mini Chocolate Muffins (Paleo, Vegan)

Mar 20, 2020 · 3 Comments

These Mini Chocolate Muffins are Paleo and Vegan friendly.  They're made with cassava flour, cocoa powder and almond butter for a delicious, egg free and dairy free miniature treat.  In addition, they're kid approved!  Great for a healthy breakfast treat, afternoon snack or healthy dessert.

Chocolate-Cassava-Flour-Muffin-Recipe

Introducing these irresistible mini muffins today!  I say irresistible because try eating just one...not possible 😉

And, if you're a die hard chocolate lover (like me) then these muffins are just what you need to satisfy any chocolate cravings!  These egg-less chocolate muffins are:

  • Paleo
  • Vegan
  • gluten and grain free
  • dairy free
  • egg free
  • oil free
  • easy to make

Even better, they can be made nut free!  Simply substitute the almond butter for a seed butter like sunbutter.

Paleo-Chocolate-Muffins

Ingredients in Paleo + Vegan Mini Chocolate Muffins

I've been trying to create more egg-free Paleo recipes, since it's been a common request.  And, although not always easy, I love the challenge!

So, what's in these muffins?  They contain the following:

  • cassava flour
  • cocoa powder
  • baking soda
  • salt
  • almond butter
  • maple syrup
  • vanilla extract
  • almond milk

Ingredient Substitutions

First off, cassava flour is a must in this recipe.  No other flours have been tested.  I love using cassava flour because it is a healthy, grain free, Paleo and vegan flour that is great for baked goods.

To make this recipe nut free, simply substitute the almond butter and almond milk for a seed butter/milk.  For instance, sunflower seed butter will work well in place of the almond butter and coconut milk will be a great alternative for almond milk.

I used pure, organic maple syrup in this recipe.  Date syrup would be another great option.  However, if you want a sugar free chocolate muffin, then swap it with a sweetener like Lakanto Maple Flavored Syrup.  

vegan-oil-free-chocolate-muffins

How to Make Mini Chocolate Muffins

To make these muffins, you'll need:

  • large mixing bowl
  • spatula
  • necessary ingredients
  • miniature muffin pan

I recommend using a mini silicone muffin pan.  Otherwise, you'll need muffin liners.

The batter is made in one bowl; simply mix together the dry ingredients, then add in the wet ingredients.  Pour the batter into a mini muffin pan and bake in the oven at 350 degrees for 15-17 minutes.  Then, cool the muffins in the pan to room temperature.

A few things to note... This recipe will make anywhere from 12-15 miniature muffins.  It depends on how much batter you want to add to each muffin slot.  I made just 12, as I wanted muffins with a large muffin top.

Also, be sure to let the muffins cool to room temperature in the baking pan.  When they come out of the oven, they should be slightly under-baked.  They will continue to set in the pan.

These muffins should be stored in the fridge, where they will keep up to one week. 

gluten-free-dairy-free-egg-free-muffins

More Cassava Flour Muffin Recipes

For more Paleo muffin recipes using cassava flour, check these out:

  • Blueberry Cassava Flour Muffins
  • Cinnamon Cassava Muffins
  • Carrot Cassava Muffins
  • Cinnamon Apple Blender Muffins
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gluten-free-dairy-free-egg-free-muffins

Mini Chocolate Muffins (Paleo, Vegan)

★★★★★ 5 from 2 reviews
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12-15 mini muffins 1x
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Description

Healthy, kid-approved miniature chocolate muffins.  Grain free, gluten free, dairy free and sweetened with maple syrup.


Scale

Ingredients

  • ½ cup cassava flour, lightly packed (80g)
  • ¼ cup cocoa powder (25g)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup almond butter
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract
  • ⅔ cup almond milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all dry ingredients.  This includes: cassava flour, cocoa powder, baking soda and salt.
  3. Mix in wet ingredients, except almond milk.  This includes: almond butter, maple syrup and vanilla.
  4. Lastly, mix in the almond milk.
  5. Pour batter into a mini silicone muffin pan.
  6. Bake in the oven at 350 degrees F for 15-17 minutes.
  7. Remove from oven and cool to room temperature in baking pan.
  8. Store muffins in an air-tight container in fridge, up to one week.

Keywords: muffins, chocolate, snack, kid approved, egg free, vegan, Paleo, breakfast

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

Vegan-Paleo-Chocolate-Muffin-Recipe

Previous Post: « Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)
Next Post: Vegan Raspberry Banana Muffins (Gluten Free, Paleo) »

Reader Interactions

Comments

  1. Marissa says

    April 13, 2020 at 9:27 am

    Loved this recipe! So simple!

    ★★★★★

    Reply
    • Katie says

      April 13, 2020 at 2:46 pm

      Awesome! So glad you like them 🙂

      Reply
  2. Eric says

    May 20, 2020 at 9:25 am

    Could easily eat a half dozen in one sitting.

    ★★★★★

    Reply

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