These mini chocolate muffins are made with cassava flour, cocoa powder and almond butter for a delicious, egg free and dairy free miniature treat. They make for a great snack or side to breakfast and kids love them! In addition, this chocolate muffin recipe is paleo and vegan friendly.
Introducing these irresistibly cute mini chocolate muffins! They're the perfect bite-sized muffins for kids and toddlers and I love that they're made with healthy, wholesome ingredients.
My three kids would gladly eat a whole batch in one sitting, so I usually have to set aside a few for later.
These mini muffins are made with cassava flour and almond flour, sweetened with maple syrup and bake in under 20 minutes. They have a soft, tender texture (not gummy) and bold chocolate flavor.
Why You'll Love these Mini Chocolate Muffins
- paleo and vegan - made with simple, wholesome ingredients you can feel good about
- allergy friendly - free from most common allergens such as gluten, dairy, eggs and soy. You can even make them nut free by swapping the almond butter for sunflower seed butter or tahini.
- easy to make - the batter comes together in minutes and there aren't any complicated steps or fancy equipment needed.
- loved by kids - all of my kids adore these mini cassava muffins
Ingredients
You can find the full recipe for these mini chocolate muffins in the recipe card below, but here's an overview of the ingredients you'll need:
- cassava flour - I use Otto's cassava flour in all of my cassava flour recipes. I think it's the best quality and produces the best texture for baked goods.
- cocoa powder - I used a Dutch processed cocoa powder, but any type will work.
- ground flax - to help bind the ingredients and get the muffins to hold together. Previously, this recipe was made without ground flax, but I added it in to give these muffins better structure.
- baking soda - for a rise in the muffins and a fluffy texture.
- salt - enhances the flavors.
- almond butter - you need almond butter (or any nut/seed butter) to achieve the proper muffin texture.
- maple syrup - to sweeten the muffins.
- vanilla extract - for flavor.
- almond milk - to thin the batter. You can swap almond milk for any other type of milk.
How to Make Mini Chocolate Muffins
If you want these muffins to be miniature, then you'll need a mini muffin pan. You can use a regular-sized pan, but the muffins won't hold together quite as well. This will also increase the baking time.
Here are the steps:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the dry muffin ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
- Scoop the batter into your mini muffin pan.
- Bake at 350 degrees for 16 minutes.
- Let the muffins cool for 10 minutes in the pan, then transfer them to a wire cooling rack.
Storage
These muffins should be stored in an airtight container in the fridge and eaten within one week.
More Paleo Muffin Recipes
Mini Chocolate Muffins (Paleo, Vegan, No Eggs)
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 16 mini muffins 1x
Description
Healthy, kid-approved miniature chocolate muffins made with cassava flour. These muffins are paleo, vegan and egg free.
Ingredients
- ½ cup cassava flour (75g) spooned & leveled
- ¼ cup cocoa powder (25g)
- 2 Tbsp ground flax (12g)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup almond butter
- ½ cup almond milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients. This includes the cassava flour, cocoa powder, ground flax, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the almond butter, almond milk, maple syrup and vanilla.
- Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
- Scoop the batter into a mini silicone muffin pan. Each muffin should be about 1 heaping tablespoon of batter, making 16 muffins.
- Place the muffins in the oven and bake at 350 degrees F for 16 minutes.
- Remove the muffins from the oven and let them cool for at least 10 minutes in the baking pan. Then remove them and cool on a wire cooling rack.
- Store the muffins in an airtight container in fridge, up to one week.
Marissa
Loved this recipe! So simple!
Katie
Awesome! So glad you like them 🙂
Eric
Could easily eat a half dozen in one sitting.
Sarah
I made these today and ate 5 of them in one sitting. 😬 They were that GOOD! I love that they don't have eggs (egg sensitivity) and that they weren't loaded with sugar. The 3 TBSP was perfect. I used cashew butter and honey because that's what I had on hand. I also baked them in regular size silicone muffin molds. They were perfect at 19 min incase anyone else only has regular size. I hadn't baked much with cassava flour yet and was so pleasantly surprised with the texture...they had a springy-ness and a chew that was amazing! Cassava for the win.. Thank you! 😊
Katie
It is hard to eat just one, right?! I'm so glad you enjoyed them and appreciate the thorough review 🙂
Michelle
Thank you Sara! I do not have a mini muffin pan and I have been making these in a regular pan. Love this recipe, I have made it a few times, to me they taste like chocolate cake! :O)
Thank you Katie!
Karianna
Would the muffin recipes work with regular mini muffin tin trays? Or does the silicone make or break the outcome?
Katie
It should work with any type of muffin pan, but you'll need to line the pan if you don't use a silicone one.
Katie
My kids absolutely LOVE these mini chocolate muffins. Hope you all do too! Enjoy!
Katrina
Added some mini chocolate chips to this and it’s like a molten lava cake! These are heaven!!! So easy to make!! Thank you!!!
Katie
So glad you enjoyed them 🙂