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Mini Choc Chip Muffins

Mini Choc Chip Muffins

  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 14 1x
  • Category: Baking


These easy to make mini choc chip muffins are a tasty fun treat.


  • 100 ml plant-based milk
  • 1 tablespoon apple cider vinegar
  • 35g cashew or almond butter
  • 50g golden caster sugar
  • 70g gluten-free flour or plain flour
  • 35g almonds
  • 45g dark chocolate chunks
  • ½1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • Small pinch of salt


  1. Preheat the oven to 170°C fan and line a mini muffin tray with 14 muffin cases.
  2. In a small bowl measure out the plant-based milk and stir in the apple cider vinegar and set to one side for 5 minutes, until it curdles.
  3. Add the almonds to a Vitamix blending bowl and slowly blend until ground into a rough flour.
  4. In another mixing bowl add the nut butter and sugar and stir together. Then add all the remaining ingredients, including the ground almonds and stir together. Pour in the plant-based milk and apple cider vinegar and stir through.
  5. Spoon the mix evenly between the mini muffin cases and bake in the oven on the middle shelf for 13 minutes until lightly golden on top.
  6. Remove the muffins from the oven and place on a cooling rack for 5 minutes before removing from the muffin tray. Then leave the muffins to cool completely.
  7. Store in an airtight container and eat within 2-3 days.

Keywords: baking, muffins, vegan, gluten free, coconut bowls, vitamix