Chocolate Chip Mini Muffins Recipe

We love muffins at my house , especially chocolate chip mini muffins!  They are so easy to make that I had to share this recipe with all of you!

Another really cool thing about this chocolate chip mini muffins is it has a secret agent ingredient in it! The secret agent ingredient  is not only good for you, but makes the muffins nice and moist. The secret agent ingredient in these chocolate chip mini muffins is pumpkin puree.

I call it a secret agent ingredient becasue it is an ingredient you can add in that will help boost the nutritional value of a recipe but it is doesn’t have a big bold flavor that can be tasted (hence the secret part). I call it an agent becasue it just sounds cool.

I always keep a can or two of pumpkin puree in the cabinet because it is an easy way to add some nutrition to many recipes. Adding pumpkin adds fiber, and several vitamins and minerals to a recipe including vitamins A, C, and E. Granted there is not a lot of pumpkin in this recipe but I feel like every little bit adds up, so why not add it in when you!

Now lets get onto the recipe!

Chocolate Chip Mini Muffin Recipe

Get all of your ingredients together and ready so you can just swoop through and make these. I like to put the pumpkin puree in a small bowl and then put the can away for me to deal with later. I find that if I have a can of pumpkin sitting out on the counter then my picky child will decide that she is not going to like whatever it is I am making  and even getting her to try it is going to be a fight. So to save the fight and my sanity I just scoop out what I need and deal with the rest later.

Ingredients:

• 1 ½ cup all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• ¾ cup sugar
• 3 Tbsp of pumpkin puree
• ¾ cup  almond milk or other non dairy milk of your choice ( we used original flavor almond milk)
• ¼ cup unsweetened applesauce
• 2 tsp vanilla extract
• ¾ cup  vegan chocolate chips (or chocolate chip of your choice)

Directions:

Preheat your oven to 375 degrees.

Spray your mini muffin pan with some cooking spray so your muffins don’t stick.

Mix all of your dry ingredients in a bowl. In another bowl mix all of your wet ingredients. Add the dry mixture to the wet mixture and stir to combine. Do not over mix

Fill the muffin tins up about 2/3 full. I like to use a melon ball scooper to do this. It keeps my muffins about the same size so no one can get upset because someone got a bigger muffin than they did.

In my oven these take about 12 minutes, but ovens vary so just keep an eye on yours so they don’t burn. I find they take anywhere from 12-15 minutes.

Let them cool for a few minutes in the mini muffin pan and then take them out and let them finish cooling on a baking rack or plate.

I hope you enjoy my Chocolate Chip Mini Muffin Recipe with a secret agent ingredient! Remember it is all the little steps you take that add up to big changes in your family’s health! Mindfulness starts with a single step in the right direction!

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