Mini Chocolate Chip Muffins
by: claire cary
These mini chocolate chip muffins are the perfect one bite snack recipe! They're made in one bowl with simple pantry staple ingredients. They're gluten free and can easily be made dairy free!
Ingredients
Wet
- 1 egg room temperature
- ½ cup light brown sugar
- 6 tablespoons butter melted
- 6 tablespoons room temperature greek yogurt
- 2 teaspoons vanilla extract
Dry
- 1 cup gluten free all purpose baking flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- optional: 1/4 teaspoon cinnamon
- ¾ cup mini chocolate chips
Instructions
- Whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients, aside from the chocolate chips, until a smooth batter forms. Be sure to spoon and level the flour, don't scoop right from the bag.
- Fold in the chocolate chips.
- Preheat the oven to 375 Fahrenheit.
- While the oven is preheating, let the batter rest for about 15 minutes. This will help them rise a bit more when baking.
- When the oven is ready, scoop the muffins into a 24 cavity lined mini muffin tin. Top with additional chocolate chips.
- Bake for 11-15 minutes or until a toothpick comes out clean.
- Let cool for 5-10 minutes, then remove from the tray and enjoy!
Notes
I used regular greek yogurt, but for dairy free, I like the brand Kite Hill.
Butter will yield a richer flavor, but if using coconut oil, be sure to used refined so there is no coconut flavor.
Serving: 1muffin / Calories: 92kcal / Carbohydrates: 11g / Protein: 1g / Fat: 5g / Saturated Fat: 4g / Fiber: 1g / Sugar: 7g
