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This is a mini muffin with mini chocolate chips. A bite is taken out of the muffin and it is laying on its side on a white counter. Another muffin is blurred in the background.
Mini Chocolate Chip Muffins are a fluffy, sweet treat for your family! Naturally gluten free, these bite size muffins make a great snack!

The other week I bought a dozen of mini chocolate chip muffins to pack for school snack time for my kids. They lasted maybe a day.

My kids were so into them. I, too, was very into them.

So in an effort to have a more cost-effective way to have our new favorite treat, I decided to make my own version!

These Mini Chocolate Chip Muffins are

  • Soft
  • Fluffy
  • Adorable
  • Gluten Free
  • Dairy Free
  • Made in one bowl
  • Use wholesome ingredients
This is an overhead image of a bunch of mini muffins all next to each other. The muffins have mini chocolate chips in them and on top. One muffin has a bite taken out and is laying on its side.

Ingredients for Mini Chocolate Chip Muffins:

Cashew Butter. I love how cashew butter is super mellow and smooth, but you can definitely sub in a different nut or seed butter. Just keep in mind that while this doesn’t have a cashew flavor, if you switch the nut butter the muffins will take on the flavor of that nut or seed butter.

Agave Nectar. You can sub in honey or maple syrup if you prefer! It’s only a few tablespoons. I haven’t tested it with a granular sweetener, but I think it should be fine! Let me know if you experiment at all, I’d love to know how it goes!

Eggs. Just two! I haven’t tested this with vegan eggs or flax eggs but it’s worth a shot!

Vanilla. Just a splash.

Almond Flour. I love using super-fine blanched almond flour because it has a great pastry color and you get that added protein in these muffins from the nuts.

Baking Powder. Gives it that fluff!

Salt.

Mini Chocolate Chips. The star of the show!

This is a collage of four images showing the process of making chocolate chip muffins. The first image is a blue and white patterned bowl with the raw batter and chocolate chips. The second image is muffin tins with the raw better in the cavities. The third image is a cooling rack with the muffins on it. The last image is a chocolate chip muffin wit a bite taken out of it sitting on a white counter.

How to Make Mini Chocolate Chip Muffins:

The only thing better than how good these recipes taste is how easy they are to make!

Mix together the cashew butter, agave nectar, eggs and vanilla. Once smooth, add the almond flour, baking powder, and salt.

Once the ingredients are incorporated, fold in most of the mini chocolate chips, reserving some to sprinkle on the tops of the muffins.

I suggest using a light colored mini muffin tin. Spray the muffin pan with your favorite cooking spray or use parchment paper liners. Use a cookie scooper to scoop the batter into the pan.

Sprinkle the tops of the muffins with the rest of the mini chocolate chips and bake for 13 minutes until the tops are golden brown and spring back when you touch them.

If you are using muffin liners, you can transfer the muffins to a cooling rack. If you used cooking spray and no liners, allow to cool for 5 – 10 minutes before transferring to a cooling rack.

This is an overhead image of the top of a muffin with mini chocolate chips on top. The muffin sits on a white counter. Two more chocolate chip muffins are in the top right and bottom right of the image.

How to Store these Mini Muffins:

The muffins can stay our at room temperature for 3 days in an air tight container. They can also be kept in the fridge in an airtight container for 7 days.

Freeze the muffins up to three months. Defrost in the fridge overnight and warm in the microwave or oven to desired temperature.

More Muffin Recipes to Try:

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This is a mini muffin with mini chocolate chips. A bite is taken out of the muffin and it is laying on its side on a white counter. Another muffin is blurred in the background.

Mini Chocolate Chip Muffins

★★★★★ 5 from 1 reviews
  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 13 min
  • Total Time: 23 min
  • Yield: 18 muffins 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: muffins
  • Diet: Gluten Free
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Description

Mini Chocolate Chip Muffins are a fluffy, sweet treat for your family! Naturally gluten free, these bite size muffins make a great snack!

Scale

Ingredients

  • 1/3 cup cashew butter
  • 3 tablespoons agave nectar (honey or maple syrup also works)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup blanched almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F.

  2. Place the cashew butter, agave nectar, eggs and vanilla in a large bowl.

  3. Whisk until smooth.
  4. Add the almond flour, baking powder, and salt to the bowl. 

  5. Once the ingredients are incorporated, fold in most of the mini chocolate chips, reserving some to sprinkle on the tops of the muffins.

  6. I suggest using a light colored mini muffin tin. Spray the muffin pan with your favorite cooking spray or use parchment paper mini muffin liners.
  7. Use a cookie scooper to scoop the batter into the pan.

  8. Sprinkle the tops of the muffins with the rest of the mini chocolate chips and bake for 13 minutes until the tops are golden brown and spring back when you touch them.

  9. If you are using muffin liners, you can transfer the muffins to a cooling rack. If you used cooking spray and no liners, allow to cool for 5 – 10 minutes before transferring to a cooling rack. 

Nutrition

  • Serving Size: 1 muffin
  • Calories: 90
  • Sugar: 5.1g
  • Sodium: 75mg
  • Fat: 5.9g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0.7g
  • Protein: 2.4g
  • Cholesterol: 18mg

Keywords: mini chocolate chip muffins,