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.
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:
- 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.
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
- almond butter
- maple syrup
- vanilla extract
- almond milk
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.
How to Make Mini Chocolate Muffins
To make these muffins, you’ll need:
- large mixing bowl
- 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.
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
Healthy, kid-approved miniature chocolate muffins. Grain free, gluten free, dairy free and sweetened with maple syrup.
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients. This includes: cassava flour, cocoa powder, baking soda and salt.
- Mix in wet ingredients, except almond milk. This includes: almond butter, maple syrup and vanilla.
- Lastly, mix in the almond milk.
- Pour batter into a mini silicone muffin pan.
- Bake in the oven at 350 degrees F for 15-17 minutes.
- Remove from oven and cool to room temperature in baking pan.
- Store muffins in an air-tight container in fridge, up to one week.
Keywords: muffins, chocolate, snack, kid approved, egg free, vegan, Paleo, breakfast