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 cassava 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 free cassava muffins 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.
Ingredients
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.
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.
Storage
These muffins should be stored in the fridge, where they will keep up to one week.
More Egg Free Cassava Flour Recipes
For more eggless cassava flour recipes, check these out:
Print
Mini Chocolate Muffins (Paleo, Vegan, No Eggs)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12-15 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, 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
- 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.
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 🙂