Tiny delights that are easy to take on the go and just the right size for your little (or big) one's school lunch. These rich and uber chocolatey mini muffins require only one bowl and take less than 30 minutes to make.
Ingredients
Prep
- Prep: Measure out all ingredients before beginning.
- Make the batter: In a medium bowl, sift together the flour, cocoa powder, baking powder, and arrowroot starch. Set aside. In a large bowl, whisk together the granulated sugar, vegan butter, yogurt, and vanilla extract. Add in the flour mixture, then the vegan buttermilk, and use a silicone spatula to gently fold the dry ingredients into the wet. Mix just before the flour is thoroughly mixed in, then add in the chocolate chips, and fold JUST until evenly distributed throughout the batter.
- Rest the batter: Cover the bowl with either plastic wrap or a reusable cloth bowl cover, and place the bowl into the fridge to chill for at least 1 hour, or overnight. This is important to get the high muffin tops!
- Before you’re ready to bake: Preheat the oven to 400F, and line a 24 mini-muffin tin with mini muffin liners.
- When the oven is ready: Scoop about 1 tbsp of batter per muffin into the muffin tin. Top with additional chocolate chips if desired.
- Bake the muffins: Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool and serve: Remove the muffins from the oven and allow the muffins to cool for 10 minutes before enjoying. Then enjoy! Store any leftovers in an airtight container or bag for up to 5 days in the fridge or up to 3 months in the freezer.
