I ran out of bananas, my snacking cabinet was looking a little empty, and I really wanted something sweet. I don’t mean the I’m-gonna-get-fat-if-I-eat-this kind of sweet though. I was thinking more like a healthy bite-sized sweet that I could eat straight out of the muffin tin if I had to. And then it hit me.
Mini. Chocolate. Chip. Muffins.
You wouldn’t believe this, but these Mini Chocolate Chip Muffins are vegan, gluten-free, and really low in sugar and calories thanks to my sugar secret. You’ll be all over this dessert too.
I’m always pretty iffy when it comes to using sugar and I try not to sweeten too much with anything that’s not natural. I had Truvia Natural Sweetener and Truvia Brown Sugar Blend on hand, so I decided to put them to use. Truvia natural sweetener comes from the stevia plant and is great for diabetics. You don’t need much ingredients for this treat and you can whip them up in a whole 15 minutes.
What on earth are you waiting for? Make these and store them in a container for up to 3 days, but you and I know both know they won’t last that long.
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- 2 eggs (or flax eggs for vegans)
- ½ cup semi-sweet chocolate chips
- 2 Tbsp Truvia Brown Sugar Blend
- 1 tsp baking soda
- ½ tsp salt
- 2 Tbsp coconut oil
- ½ tsp vanilla extract
- ¾ cup gluten free flour
- ¼ cup gluten free rolled oats
- Preheat the oven to 375F.
- In a medium bowl, mix the egg, 2 Tbsp of Truvia, baking soda, and salt and whisk until well combined. Add 2 Tbsp coconut oil, vanilla extract, ¾ cup flour, and oats and continue stirring. Fold in chocolate chips and stir until just mixed.
- Using a regular or mini muffin tray, fill the tins about ⅔ full with the batter.
- Bake for 15 minutes, or until the muffins have a golden outside and come out clean when you stick a fork through. Allow them to cool, and enjoy!