Go Back
+ servings
5 from 6 votes

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!
/ /
Prep: 10 minutes
Cook: 15 minutes
Resting Time 15 minutes
Total: 40 minutes
24

Ingredients

Wet

  • 1 egg room temperature
  • ½ cup light brown sugar
  • 6 tablespoons melted coconut oil or butter measured when melted, not solid
  • 6 tablespoons room temperature greek yogurt dairy free* or regular
  • 2 teaspoons vanilla extract

Dry

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

For dairy free greek yogurt, 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

Did you make this?

Mention @eatwithclarity or tag #eatwithclarity!