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5 from 2 votes

Small-batch Mini Chocolate Muffins

A small-batch recipe for vegan decadent mini chocolate muffins for chocolate-mergencies.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate, chocolate cake, chocolate chip, double chocolate, easy recipes, gluten-free, low sugar, muffins, plant-based, small-batch, vegan
Servings: 5 servings
Calories: 138kcal

Ingredients

  • 1 flax egg, or regular egg beaten
  • 1/2 cup applesauce (120g) sub mashed banana
  • 1 tbsp oil (15 g)
  • 3 tbsp sugar (36 g) sub granulated sweetener
  • 3 tbsp cocoa powder (18 g)
  • 1/2 cup flour (60 g) gf all purpose if desired
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 1 tbsp mini chocolate chips (15 g)

Instructions

  • Preheat oven to 350F and line a mini muffin pan with liners and spray with oil.
  • Whisk together flax/egg, applesauce, oil, sugar, vanilla.
  • Whisk together flour, cocoa, baking powder, baking soda, salt.
  • Combine the two by folding (dont overmix).
  • Scoop into mini muffin cavities, sprinkle chocolate chips.
  • Bake 15 min, cool and enjoy!

Notes

  1. To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes. 
  2. Make sure to spray your muffin liners with oil because the muffins are low-ish fat and they will stick to your liners like superglue.
  3. You can also make 6-8 regular sized muffins from this recipe. Bake those for 20-25 minutes.

Nutrition

Serving: 1serving (3 muffins) | Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 217mg | Potassium: 89mg | Fiber: 2g | Sugar: 11g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg