My 3.5 year old found a pack of mini-cupcake wrappers in the cabinet and wanted to make cupcakes. I made a deal with him: we can make it and put it in the oven. But then we have to eat breakfast, and we can eat the cupcakes after. Surprisingly, he did it!

A quick Google search led me to this recipe, which was a hit. My son had a lot of fun making it, and he ate it too (which is saying something). I did tweak the recipe, so I wanted to share that with you.

First, the recipe calls for all purpose flour. Instead of 1 cup of all purpose flour, I used 1/2 cup of all purpose, slightly less than 1/2 cup of wheat, and 1/4 cup of almond flour.

Second, I didn’t have any almond butter, so I used actual butter (cow).

Third, I ended up using a lot more milk. My kids drink whole milk, so that’s what I used. I used much closer to 1 cup of milk.

The cupcakes baked well, but they came out a bit stickier than I expected. So look out of updates from the next time I make this!

Ingredients:
Flour – 1 cup (All-purpose-flour/wheat flour)
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – pinch
Cinnamon – 1/4 tsp
Brown sugar – 1/3 cup, packed
Milk – 1/2 cup, Almond milk
Almond Butter – 3 tbsp
Vanilla extract – 1 tsp
Flax seed powder – 1 tbsp
Water – 3 tbsp
Chocolate chips – 1/2 cup + for topping

Inspiration: http://traditionallymodernfood.com/index.php/2017/05/15/mini-chocolate-chip-muffin-eggless/

Print Recipe
5 from 1 vote

Eggless Chocolate-Chip Mini-Cupcakes

Prep Time10 mins
Cook Time12 mins
Cooling time5 mins
Total Time27 mins
Keyword: chocolate-chip, cupcakes, eggless
Servings: 32 mini-cupcakes

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/3 cup brown sugar packed
  • 3/4 cup milk as needed
  • 3 tbsp butter melted
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed (powder)
  • 3 tbsp water
  • 1/4 cup mini chocolate chips plus more for the topping
  • olive oil - just enough to grease the cupcake cups

Instructions

  • In a bowl mix ground flaxseed and water; mix well and let it sit for 2-3 minutes.
  • Pre-heat oven to 350 degrees F. Place the mini muffin cups in mini-muffin tray (great task for a preschooler!) and grease it with olive oil.
  • In a bowl add flour, baking soda, baking powder, salt, and cinnamon; whisk well.
  • Add brown sugar and mix well.
  • Add 1/2 cup of milk and butter; mix well.  If your batter is tough, add the rest of the milk, 1/4 cup at a time, as needed.
  • Add vanilla extract and flax seed+water mixture and stir well until combined.
  • Gently stir in the chocolate chips and give a final mix.
  • Spoon the batter into muffin cups and top with some chocolate chips on each muffins.
    Tip: only fill 1/2 to 3/4 of each cup with batter. This will give it enough room to rise while baking.
  • Bake in oven for 10 – 12 minutes or until golden brown.
  • Let cool down for 5 minutes and enjoy!

Notes

Hardware needed:
Mini-muffin tray
Paper mini-cupcake cups
I've read good things about silicone cups, if you don't want to use paper. But I haven't tried them myself.
I've also heard that if you use silicone cups, you don't have to use a muffin tray.
Inspiration:
http://traditionallymodernfood.com/index.php/2017/05/15/mini-chocolate-chip-muffin-eggless/

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