(Really it kind of feels like dessert.)
I made 24 mini muffins with this recipe.
Preheat Oven to 350°
Coat muffin tins with oil, butter, or cooking spray so the muffins don't stick.
Mix These Dry Ingredients in a large bowl:
- 2 cups flour (I'm using Namaste Foods Gluten Free Perfect Flour Blend)
- 2 teaspoons Baking Powder
- 1/2 tsp Salt
- 1 Tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Cardamom
- 1/3 cup chocolate chips
In a separate bowl mix the wet ingredients:
- 2 eggs (vegans can use 1/4 cup applesauce, pumpkin puree, smashed banana etc.)
- 1/2 cup sweetener of choice (sugar, honey, agave, maple syrup)
- 1/4 cup melted butter or mild oil (I love using nut oils in my muffin mixes)
- 3/4 cup milk of choice (cow, rice, soy - all will do based on your diet needs)
Make a "well" in the middle of the dry ingredients, pour in the wet mix and stir to combine. I use a large tablespoon of batter in each mini muffin cup. If you are using regular size muffin tins, fill the cup about 3/4 full. The muffins will pouf a bit.
The mini-muffins cook in about 8 minutes. Regular muffins will cook in about 10 - 12. Keep your eye on them. You'll know they are done when you insert a fork and it comes out dry.
Enjoy!
