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Chocolate Chip Mini Muffins

Chocolate Chip Cookie Dough Mini Muffins

These chocolate chip mini muffins are so soft and chewy it’s almost like eating chocolate chip cookies in the form of a muffin.

Flourless Chocolate Chip Mini Muffins Flourless Chocolate Chip Mini Muffins

Chocolate chip cookies > muffins.
Actually if we’re being honest, chocolate chip cookies > pretty much everything else.

Chocolate Chip Mini Muffins
Hope you enjoyed your math lesson for the day.

Flourless Chocolate Chip Mini Muffins

  • 1 cup almond meal (100g)
  • 2 tbsp ground flaxmeal
  • scant 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2-3 tbsp mini chocolate chips
  • 1/4 cup water
  • 2 tbsp pure maple syrup
  • 2 tbsp virgin coconut oil
  • 2 tsp white or apple cider vinegar

Chocolate Chip Mini Muffins: Preheat oven to 280F and grease a mini muffin tin, then set aside. In a mixing bowl, combine all dry ingredients. In a separate bowl, whisk together all liquid ingredients. Pour wet into dry and stir to form a dough, then scoop into 8 or 9 mini muffin cups. Place in the oven and immediately increase temperature to 325F. Bake 22 minutes, then remove from the oven and let cool at least 15 minutes before removing from the muffin cups.

View Nutrition Facts

mini muffins

Link of the Day:

……No-Bake Peanut Butter Pie

Happy National Peanut Butter Month!

Published on November 7, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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    • Jenny says

      For one muffin pan (normal sized muffins, or 24 mini muffins), try:
      2 + 2/3 cups almond meal
      5 Tbsp + 1 tsp (roughly equivalent to 1/3 cup) ground flax
      2/3 tsp salt
      1/3 cup chocolate chips
      2/3 cup water
      5 Tbsp + 1 tsp maple syrup
      5 Tbsp + 1 tsp coconut oil
      2 Tbsp vinegar

      I made them with almond pulp (leftover from making almond milk) and used the above amounts (2 2/3 cup of almond pulp instead of almond meal, butter instead of coconut oil, and decreased the water to 1/3 cup (used almond milk instead!)) and I had great results. 🙂 Depending on the salt you use, you may want to use 1/2 tsp in the altered version (above) rather than 2/3 tsp! (I used 2/3 tsp but kosher salt is a bit fluffier so it was probably more like 1/4 tsp of regular iodized salt.)

      Great recipe, Katie. Great way to use up leftover almond pulp.

  1. Melissa says

    Yum, I’ve always loved mini chocolate chip muffins! When I was younger, I used to eat the small ones by Hostess (I think that was the brand) and looked forward to it, as an after-school snack!

  2. Sara @ LovingOnTheRun says

    Katie you have done it again! These looks amazing and perfect. I don’t know how you keep coming up with these awesome healthified recipes!

  3. Brittany @ The Fit Phoenician says

    These looks awesome! And easy to make vegan with the chocolate chips 🙂
    I love your recipes!

  4. terezka says

    Hey Katie, do you think these would taste good as jumbo muffins?
    Sometimes when one makes something jumbo it looses not only it’s cuteness but also the texture and flavor. so I just wondered what you thought about these. Thank you!

  5. Rachelle says

    Yay! I recently started eating “Paleo” and was so bummed when I couldn’t use many of your recipes anymore, but this one is perfect! Thank you!

  6. Mel @ a table prepared says

    these are so cute! Although they may be dangerously addictive…and I will probably end up consuming the whole batch…

  7. Lisa Ernst says

    Another great looking recipe I can’t wait to try. These would be a good take along for a long road trip. For my taste, I would definitely up the chocolate chips considerably as it would seem to me that just a few tablespoons wouldn’t go very far. That’s me though, being a major chocolate lover, I always want an even and generous distribution of chips in my recipes. Thanks for a wonderful looking recipe!

  8. Victoria says

    I want to make these, but in normal muffin size! Has anyone tried it? I know sometimes mini recipes don’t work well for normal size. Katie, have you tried it?

    • Katie Swan says

      I made these this morning and I used normal muffin tins. It made six muffins. They didn’t rise in the middle (sunk down a little instead) and I had to cook them a few extra minutes. But they were still delicious! LOVED them.

  9. Melina says

    Have you tried using any other types of flours? I have oat flour, whole wheat flour, all purpose flour, and rice flour, but no almond meal 🙁

    • Jenny says

      You could probably get similar results using whole wheat flour. You’d just have to be careful of the baking time and the liquids added. Almond meal might not need as much liquid added to the recipe it’s in, since it’s quite moist, so you might need to add more liquid if you’re using whole wheat flour!

  10. Nicole @ FruitnFitness says

    I still have yet to bake with almond meal or flour. I have had pretty good luck with some gluten free flours such as rice and tapioca but I would really like to experiment with almond meal and coconut flour still. These look wonderful!

  11. April @ how to find a man says


    I love cute little mini everythings!

    But here’s my problem- since they are so bite sized…I sneak them all into my mouth one after the other because I just cant get enough!
    I just love chocolate. I don’t know why..So good.

    I have cheat days on my diet so i’m allowed to indulge….


  12. Lauren says

    I just want you to know that you have inspired me! I have followed your blog for over a year, and about a week ago, I finally worked up the tenacity to start my own food blog!
    I am so excited! I am a college student with not a lot of time, but I am making it work! Thank you so much Katie!

  13. Jessica S. @ Floptimism says

    These look so interesting — almost like little, fluffy rice cakes! I’m definitely bookmarking these to try later. I also wanted to let you know that I featured this recipe on my blog’s Weekend Wrap-Up – feel free to check out the post (linked below). Thanks for another delicious looking recipe, and I hope you have a great weekend!

  14. Denise says

    I made these this morning. They didn’t pass the 3 and 5-year old taste test but my 1 year old son liked them. I liked them as well!! I made regular sized muffins and they turned out fine.

  15. Ronda says

    I just made these but I used organic soy milk instead of water (I’ve never seen water used as an ingredient in a baking recipe before), and I skipped the vinegar. They turned out fantastic. I’ll double the recipe next time!
    Can you tell me what the purpose of the vinegar is? Just curious.

    • em says

      that’s interesting that they still turned out fantastic, because from my past experience and looking at this recipe, it’s likely the vinegar is used to react with the baking soda to make it ‘rise’ (correct me if I’m wrong Katie? :))… 🙂

  16. Audrey says

    I have made several of your recipes and my BF hasn’t been a fan of anything i’ve made. Of course i’ve loved everything. But this one was a winner! The man who thinks veggies are only are peas and broccoli loves these little bites. I had to actually hide them. 🙂

  17. Emily says

    Loved these so much! Whipped them up twice already as they’re so quick and easy to make. You need to make more recipes like this that a paleo and grain free!

  18. Jill says

    Your page makes me want to eat chocolate.. ALL DAY 🙂 🙂 & also makes me feel like its perfectly ok to do so lol! Love it .

  19. em says

    need to try these!! am a chocolate chip cookie lover and (not that I’m doubting your ability to create something like this ;)) but it is even possible to capture the elements of a ccc in a muffin?? 🙂 guess I shall find out 😉 they look amazing!!!

  20. Lauren says

    Hi Katie! These little muffins look adorable and delicious! I just made almond milk and have the almond meal leftover in the freezer! One question.. If I do not have maple syrup, would agave syrup possibly work as a substitute? Thanks for the recipe as always!

  21. Becky says

    Hi Katie, I just made these and want to let you know they are awesome! They are actually very similar to Elana Amsterdam’s Chocolate Chip Scones in her Gluten-Free Almond Flour Cookbook. The main difference is that hers have eggs (and she uses a different fat and sweetener, but the ratios in her recipe and yours are almost exactly the same :). I make them for my boys for breakfast on a weekly basis because we love them, so I was excited to try your vegan version and I have to say (no offense to Elana!) but I like them better without the eggs, so thank you so much for the recipe! I will be making this often. Also, just to let you know, it works very well to use a cookie scoop and cook these on a cookie sheet like cookies, as well as in mini muffin form.

  22. AMANDA says

    I subbed half of the almond flour with a mixture of sorghum and chickpea flour. For everything else, I made it exactly as stated. I made “regular” sized muffins and it made 7. Delicious!! Thank you, Katie.

  23. Mpresid says

    Just made these tonight and they were awesome! My husband also gave them a thumbs up! Thanks for the great recipe!

  24. Natalya says

    Oh my gosh, these are so good.
    I made these with sunflower seed “meal” (ground-up sunflower seeds, but not to a fine powder) and two eggs instead of flax and water, and they turned out amazing. I love how coconut oil makes anything melt in your mouth. I ended up with fifteen mini muffins, but that could be a difference in the pans. Anyways, I am definitely keeping this recipe, and posting it on my website. I’ll give credit to you!

  25. Marilyn Roberts says

    The first time I made these I just skimmed quickly through the recipe then made them and they turned out divine! Then I went to make them a week later and realized I had done them totally wrong the first time. After making them the right way I decided I liked my screwed up version better. I omit the water completely and I don’t turn the oven up, I just cook them at 280 degrees for the 15 min. I also get 12 mini muffins/recipe which means they have even fewer calories/muffin. I am so addicted to these!

  26. Mabel says

    Would whole wheat flour or oat flour work in these instead of the almond meal? I’m allergic to tree nuts, but these look so good!

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