Vegan Mini-Chocolate Chip Mini-Muffins - Averie Cooks

Product Description

Mini food is so poppable. One after the other, down they go. That darn mini food. But it's so small that the calories don't even count. Exactly. I'm so.
The muffins are soft, springy, bouncy like little trampolines, and they’re vegan. They’re ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter. They’re sweet, satisfying, and there’s an undercurrent of coconut oil flavor. It’s not overwhelming, but you can taste it. If you absolutely don’t want to use coconut oil, you can sub with vegetable or canola oil. I used mini chocolate chips and if all you have is regular chips, run a knife over them and give them a coarse chop so the big chips don’t sink to the bottom of the mini pans. If you’re baking in a full-size muffin pan, extend baking time by about 5 minutes, or as needed until your muffins are done. They freeze beautifully for quick and easy breakfasts and snacks.

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