Vegan Mini Muffins Recipes
VEGAN MINI MUFFINS
Mini muffins are bite-sized pieces of sweetness that make the perfect afternoon snack or a sweet addition to any picnic lunch box. This quick and easy recipe calls for 9 plant-based ingredients that make 24 vegan mini muffins that taste just like the real thing.
Provided by Ana
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line the cups with mini paper cups.
- In a large bowl, stir together the flour, baking soda and baking powder.
- In a smaller bowl, mash the banana with a fork, then whisk in the maple syrup, milk, nut butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Gently stir in the chocolate chips.
- Evenly spoon the batter into the 24 mini muffin cups. You'll use about 2 teaspoons of batter per cup.
- Bake in the oven for 15 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 66 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 43 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
VEGAN MINI CARROT CAKE MUFFINS
Perfect mini VEGAN muffins, they are as good as regular carrot muffins or better...It's a great treat to satisfy sweetness but in the same time very very healthy.
Provided by Deyanira
Categories Quick Breads
Time 1h
Yield 12 mini muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.
- In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.
- Add oil, honey, carrots, water or pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add nuts, raisins, or dried cranberries if preferred.
- Scoop mixture into cupcake liners.
- Bake at 325°F for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powered sugar, vegan Earth Balance butter, organic vanilla, and water).
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