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!
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.