Dairy-Free Mini Chocolate Chip Muffins
Satisfy your sweet tooth with these irresistibly fluffy Dairy-Free Mini Chocolate Chip Muffins, a bite-sized treat perfect for any occasion! Made with wholesome ingredients like unsweetened applesauce, almond milk, and dairy-free mini chocolate chips, these muffins are delightfully moist and loaded with rich chocolatey goodness in every bite. Whether you're managing a dairy-free lifestyle or simply looking for a lighter baked good, this recipe delivers incredible flavor without sacrificing texture. With just 15 minutes of prep time and a quick bake in the oven, you'll have 24 perfectly portioned muffins ready to grab-and-go for breakfast, snack time, or dessert. Try these easy and kid-friendly muffins today and keep them fresh in an airtight container for up to three days!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.75 cup Dairy-free mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the granulated sugar, unsweetened applesauce, and vegetable oil. Whisk together until smooth.
Add the unsweetened almond milk and vanilla extract to the wet mixture and whisk again until fully combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or a wooden spoon. Be careful not to overmix; just mix until no dry flour is visible.
Fold in the dairy-free mini chocolate chips, evenly distributing throughout the batter.
Using a small cookie scoop or a tablespoon, divide the batter evenly among the prepared mini muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2196 mg | 95% | |
| Total Carbohydrate | 402.6 g | 146% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 234.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 361 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
