I was making my chocolate donuts the other day and decided to see what it would be like to put the donut batter in mini muffin pans! The result? The most moist, spongey, soft, and delicious muffins! I shared the recipe with my sisters and I think we’ve already made and eaten 3 batches in the last 4 days. Don’t judge us…
Try these mini muffins out for yourself and see how you like them! They work for breakfast, snacks, or as a tasty treat! If you don’t have mini muffin tins, you can just made them regular sized! Here’s the recipe.
1 1/2 cups flour of choice (whole wheat, gluten free, white – I used whole wheat)
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tsp salt
2 eggs (use flax/chia eggs to keep it vegan!)
1 cup maple syrup
2 TBS olive oil (or coconut oil, butter or ghee melted)
1 cup unsweetened dairy free milk
2 tsp vanilla
Preheat the oven to 350 degrees and grease your muffin tins with cooking spray
Prepare your flax/chia eggs if you’re making the vegan option
Combine the dry ingredients in a large dish and mix well
Combine your wet ingredients and your flax/chia eggs (or regular eggs) in a medium sized dish and whisk well
Add your wet ingredients to the dry ingredients and whisk gently until the batter is smooth
Scoop the batter into your greased muffin tins
Bake at 350 for 10 minutes or until your toothpick comes out clean
Cool the muffins for 5 minutes in the tins before tasting!
I hope you’ll try these out since I’ve got a special recipe coming out on next that incorporates these muffins!
What’s your favorite kind of muffin? I’d love to create a healthier version of it for you! Share it in the comments along with any dietary restrictions/allergies and I’ll try to recreate a healthy recipe for you!