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5 from 1 vote

Small-batch Chocolate Chunk Muffins

Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Dessert, Snack
Keyword: chocolate, chocolate chip, easy recipes, gluten-free, low sugar, muffins, nut butter, plant-based, small-batch, vegan
Servings: 6 small muffins
Calories: 136kcal

Equipment

  • Muffin pan

Ingredients

  • 1 flax egg (sub 1 egg beaten)
  • 1/4 cup applesauce (60 g) sub mashed banana or pumpkin puree
  • 2 tbsp any nut/seed butter (32 g)
  • 2 tbsp sugar (24 g) brown/coconut works best, sub sweetener
  • 1/2 tsp vanilla extract
  • 1/2 cup flour (60 g) gf all purpose if desired
  • 1 tsp (optional) cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/4 cup chopped chocolate, or chocolate chips (45 g)

Instructions

  • Preheat oven to 350F and grease or line 6 muffin cavities with liners.
  • Mix all wet, whisk together all dry, combine the two but avoid overmixing.
  • If for whatever reason your batter is dry (maybe your nut butter wasn't as creamy), splash 1 tbsp water/milk at a time to make it pourable.
  • Fold in chocolate, scoop into greased muffin pan, bake 20 mins.
  • Enjoy your fresh muffins!

Notes

  • The recipe will make 4-5 regular sized, 6 small muffins (as pictured).
  • 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.
  • I've made these muffins with almond, cashew butter and tahini. All were amazing but cashew butter tasted like straight up chocolate chip cookie dough.

Nutrition

Serving: 1 muffin | Calories: 136kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 87mg | Potassium: 70mg | Fiber: 2g | Sugar: 10g | Vitamin A: 21IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg