Dairy-Free Mini Breakfast Muffins

Name: Dairy-Free Mini Breakfast Muffins
Prep time: PT10 minutesM
Cook time: PT12 minutesM
Total time: 1 h
Yield: 2-3 dozen mini muffins
Ingredients: 1 1/4 cup plus 1 teaspoon All purpose flour divided; Florida Crystals® Organic Raw Cane Sugar1/2 cup; Florida Crystals®Organic Light Brown Raw Cane Sugar1/4 cup; 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

Categories:

These fluffy and delicious dairy-free mini muffins by blogger Frosting and Fettuccine are perfect for on the go snacking or breakfast.

Prep Time

10 minutes

Cook Time

12 minutes

Meet the Chef: Sam Adler

Sam is a trained pastry chef, food blogger and photographer obsessed with creating beautiful food and images to match.

Servings

1 1/4 cup plus 1 teaspoon All purpose flour divided 1 1/4 cup plus 1 teaspoon All purpose flour divided
Florida Crystals® Organic Raw Cane Sugar 1/2 cup 1/2 cup Florida Crystals® Organic Raw Cane Sugar
Florida Crystals®Organic Light Brown Raw Cane Sugar 1/4 cup 1/4 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
1/4 teaspoon Kosher salt 1/4 teaspoon Kosher salt
1 teaspoon Baking powder 1 teaspoon Baking powder
1/4 teaspoon Baking soda 1/4 teaspoon Baking soda
1/3 cup Vegetable or canola oil 1/3 cup Vegetable or canola oil
2 large eggs 2 large eggs
1/3 cup Rice milk 1/3 cup Rice milk
1 teaspoon Vanilla extracts 1 teaspoon Vanilla extracts
1 cup Dairy-Free chocolate chips 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.