Mini Chocolate Chip Muffin - Eggless
Egg-less Chocolate chip muffin makes a tasty mid-morning/ evening snacks for kids. Mini muffins are perfect portion size for kids. Chocolate lovers can't say no to this eggless yummy muffins.
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Servings: 5
Ingredients
- Flour - 1 cup All-purpose-flour/wheat flour
- Baking powder - 1 tsp
- Baking soda - 1/2 tsp
- Salt - pinch
- Cinnamon - 1/4 tsp
- Brown sugar - 1/3 cup packed
- Milk - 1/2 cup Almond milk
- Almond Butter - 3 tbsp
- Vanilla extract - 1 tsp
- Flax seed powder - 1 tbsp
- Water - 3 tbsp
- Chocolate chips - 1/2 cup + for topping
Instructions
- In a bowl add flax seed powder and water; mix well and let it sit for 2-3 minutes
- Pre-heat oven to 350 degrees F and place the mini muffin cups in Muffin tray and grease it will cooking spray
- In a wide bowl add flour, baking soda, baking powder, salt, and cinnamon; whisk well
- Add brown sugar and mix well
- Add milk and almond butter; mix well
- Add vanilla extract and flax seed+ water mixture and stir well until combined.
- Gently stir in the chocolate chips and give a final mix
- Spoon the batter into muffin cups and top with some chocolate chips on each muffins
- Bake in oven for 10 - 12 minutes or until golden brown. Let cool down and enjoy
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Notes
- I didn't have mini muffin pan so used silicon cup on regular Muffin tray and baked
- If you are baking regular Muffin bake it for 20-23 minutes
- Topping chocolate chips is optional you can skip it
- Jaggery/ brown/white sugar/turbinado/demerara sugar can be used
- I had flax seed powder so used it, if you have flax seed, powder it and use
- Almond extract can be used for extra flavor
- 1/8 teaspoon Nutmeg powder can be used of extra flavor
- Nuts can be added for extra crunch
- Peanut butter can be used instead of almond Butter
- For vegan version use Almond milk instead of milk
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