I dare you to find a more adorable baked treat than these mini muffins with mini chocolate chips. I don’t know about you, but to me, there’s something so much more satisfying about eating something miniaturized. Maybe it’s because I can consume more of them? Or maybe it’s because, in this case at least, the crispy and chewy muffin edges are in perfect ratio to the moist crumb interior. Or, perhaps, it’s just that they cute and fun and that’s it? Well whatever the reason, these Chocolate Chip Mini Muffins are so tasty and so easy to make they are sure to be a new fan favorite with kids and adults alike.
If you are familiar at all with paleo or gluten free baking, you probably already have all the ingredients you need stocked and ready to go in your pantry! These mix up in just 1 bowl(!) and cook up in just under 15 minutes. The recipe yields 30 mini muffins. My mini muffin time has 24 cups so I just bake these in 2 batches, keeping the unused batter in the fridge between bakes. Sweetened with just two tablespoons of maple syrup to counterbalance the sweetness from the chocolate chips, these mini muffins are just the right amount of sweet to be acceptable as a snack for any time of day! I’ll take just about any excuse to sneak in chocolate into my breakfast. And these are just right: wonderfully moist, lightly sweet, and the perfect ratio of chewy to crispy. In short, make these right away and thank me later.

paleo (gluten/grain/dairy free), no refined sugar

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Chocolate Chip Mini Muffins

These adorable mini muffins are super easy to make (in just one bowl, baby!) and with only good-for-you ingredients these are a wonderful snack for any time of day!

paleo (gluten/grain/dairy free), naturally sweetened

Course Snack

Servings 30 mini muffins

Ingredients

Wet Ingredients

2 eggs pasture raised if possible
2 tbsp coconut oil melted & cooled at least 3 minutes
2 tbsp maple syrup
1 tsp vanilla
1/4 cup nut/seed milk

Dry Ingredients

1 1/2 cup almond flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp salt
1/2 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees and prepare mini muffin tin by either using muffin liners or lightly greasing each cup with additional oil.
In a medium bowl (or the bowl of stand mixer) beat together all the wet ingredients until it is light and frothy.
Then add in all the dry ingredients (except chocolate chips) and mix until just well incorporated, ensuring not to overmix.
Stir in the chocolate chips until evenly distributed.
Fill each mini muffin cup 2/3 way full, about 1 tablespoon each. This recipe makes 30 mini muffins, so either use 2 tins and bake all at once or cook in two batches. If cooking in batches, keep unused batter in the fridge until ready for baking.
Bake mini muffins about 13-14 minutes or until tops are just lightly browned around the edges.
Remove from oven and let cool slightly before removing muffins from tin. Let cool a few more minutes on wire rack.

Recipe Notes

These will keep a day or so in a sealed container at room temp, after that, these are excellent stored in the freezer!