Dairy-Free Mini Breakfast Muffins
Prep Time
10 minutes
Bake Time
12 minutes
Yields
2-3 dozen mini muffins
Meet the Chef: Sam Adler
Sam is a trained pastry chef, food blogger and photographer obsessed with creating beautiful food and images to match.
Ingredients
- 1 1/4 cup plus 1 teaspoon All purpose flour divided
- 1/2 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
- 1/4 cup Florida Crystals® Regenerative Organic Light Brown Sugar
- 1/4 teaspoon Kosher salt
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/3 cup Vegetable or canola oil
- 2 large eggs
- 1/3 cup Rice milk
- 1 teaspoon Vanilla extracts
- 1 cup Dairy-Free chocolate chips
Instructions
Step 1
Prepare a mini muffin tin with muffins liners and preheat the oven to 350°F.
Step 2
In a medium-size bowl combine the 1/14 cup flour, both Florida Crystals® sugars, salt, baking powder, and baking soda. Whisk lightly to combine.
Step 3
In another medium-size bowl combine the oil, eggs, and sugar mixture, and whisk until a smooth paste forms.
Step 4
Add in the rice milk and vanilla and continue to whisk until smooth.
Step 5
Mix just until combined. Do not overmix or the batter will be tough.
Step 6
Take the remaining teaspoon of flour and lightly dust the chocolate chips with it. Sprinkle the chocolate chips into the batter and mix lightly.
Step 7
Fill the muffin liners 2/3 of the way with the batter and bake for 12 mins. The muffins are ready when they are golden brown and spring back when lightly touched.
Chef's Tip
You can substitute the rice milk for your favorite plant-based milk.
You can sprinkle more chocolate chips on top of the muffin batter before baking.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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