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These Chocolate Chip Pancake Mini Muffins have been my saving grace for the past two weeks. I made a mountain of them as I tested these 3 times, so I’ve had a lightly sweetened treat ready for me in my freezer! I’ve enjoyed these with coffee as a light breakfast. I’ve had these for a snack when I’m peckish for something sweet. And they’ve been suitable for dessert when I’m in need of a treat to balance my dinner (which is, let’s be real, ALL THE TIME). Fresh out of the oven, these mini muffins are soft with melty morsels of chocolate – absolutely delicious! Let’s get into it!

Low FODMAP chocolate chip pancake mini muffins on a cooling rack with a small cup of almond milk and a bowl of chocolate chips.

What You’ll Need

Measuring cups & spoons – For measuring flour & liquids.
Medium bowl – For dry ingredients.
Large bowl – For wet ingredients & mixing everything together.
Whisk & Silicone spatula – For mixing & combining.
Mini muffin baking tray – A tray with 24 tins will allow you to bake this all in one go!

A stack of Low FODMAP chocolate chip pancake mini muffins with a side of almond milk.

About the Ingredients & FODMAP Content

Dry Ingredients

Fine, Blanched Almond Flour and Cassava Flour – Almond flour is the lower carb base of these mini muffins and the denser flour of the two. Almond flour is low FODMAP in 1/4 cup servings. Cassava flour is the lighter flour and lightens the batter, making it light and fluffy. It is low FODMAP in just a little over 2 tablespoons. As there are 12 tablespoons in this recipe, this means ~4 mini muffins are under the FODMAP threshold.

I like to use Anthony’s Goods or Bob Red Mill’s almond flour. For cassava flour, I’ve used Anthony’s Goods or Hearthy Foods successfully.

Cream of Tartar & Baking Soda – Combines with apple cider vinegar to give the muffins some rise.

Fine Sea Salt – A little bit just for flavor.

Chocolate Chips – If strictly Paleo, be sure your chocolate chips do not have refined sugars. I like to use the Paleo Chocolate Chunks by Thrive Market, or Hu Dark Chocolate Gems. If you aren’t strictly Paleo, you can use Enjoy Life Semi-Sweet Chocolate Chips.

Low FODMAP chocolate chip pancake mini muffins in a bowl, with a side of almond milk.

Wet Ingredients

Large Eggs – Eggs serve as a binder and also help the muffins rise.

Plain Coconut Yogurt – Keeps the muffins moist. I used the coconut yogurt by Silk. Coconut yogurt is low FODMAP in 4.41 ounces.

Pure Maple Syrup – Maple syrup is low FODMAP in 2 tablespoon servings.

Vanilla Extract – For extra flavor.

Apple Cider Vinegar – Combines with the cream of tartar & baking soda to give the muffins some rise.

Tips for Success

It’s best without muffin liners – When baked, this batter is on the light and airy side. Because of this, muffin liners like to stick to them and rip off a portion of the muffin along with it, making your mini muffin much smaller! It’s best to grease the tins slightly instead.
Let the mini muffins cool a little bit before removing them from the tray – Letting the soft mini muffins cool before lifting them out of the pan onto a cooling rack ensures that they don’t rip before they make it to your mouth! 🙂

If you make these Chocolate Chip Pancake Mini Muffins, definitely let me know by leaving a comment and a rating, or tag me on Instagram @thefodmapfactor! I love it when you guys try my creations, and I’d love to know if you guys enjoy them as much as I do!

Feeling another type of muffin? Try my added sugar free muffins: Banana Nut or Blueberry Buckwheat Banana. Or sneak some veggies in with my Zucchini Banana Bread Muffins.

Print Pin

Chocolate Chip Pancake Mini Muffins – Low FODMAP, Paleo, Dairy Free

These chocolate chip pancake mini muffins are a great way to take a treat on the go! These soft mini muffins are grain free, have bites of chocolate throughout and are sweetened lightly with maple syrup. The best part is that they're done, from start to finish, all under 30 minutes!

Course Breakfast, Dessert, Snack

Cuisine Baked Goods

Keyword Dairy Free, Dessert, Gluten Free, Low FODMAP, Paleo, Refined Sugar Free, Soy Free, Yeast Free

Prep Time 15

Cook Time 10

Servings 24 mini muffins

Ingredients

1 cup fine, blanched almond flour
¾ cup cassava flour
¾ teaspoon cream of tartar
¾ teaspoon baking soda
¼ teaspoon fine sea salt
2 large eggs
¼ cup plain coconut yogurt
¼ cup unsweetened almond milk
¼ cup pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar
¾ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Prepare a mini-muffin tray by lightly greasing each tin.
In a medium bowl, combine the almond flour, cassava flour, cream of tartar, baking soda and fine sea salt. Whisk to thoroughly incorporate ingredients.
In a large bowl, combine eggs, plain coconut yogurt, almond milk, pure maple syrup, vanilla extract and apple side vinegar. Whisk until ingredients and thoroughly combined.
Gradually add dry ingredients into wet, stirring until just combined. Fold in the majority of chocolate chips, with the option to reserve a handful to top the mini muffins with.
Evenly distribute all batter into mini muffin tins. The tins will be completely full. Top each mini muffin with remaining chocolate chips.
Bake in oven for 11-12 minutes until tester comes out clean. Allow muffins to cool for 10 minutes before removing and placing on cooling rack.

Notes

I do not recommend using muffin liners. Because this batter is pretty light, the fully baked muffin likes to stick to liners when removing them to eat.