Sorry, you need to enable JavaScript to visit this website.

Dairy-Free Mini Breakfast Muffins


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

Prep Time
Cook Time
Meet the Chef: Sam Adler

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

2-3 dozen mini muffins

1 1/4 cup plus 1 teaspoon All purpose flour divided

1/2 cup Florida Crystals® Organic Raw Cane Sugar

1/4 cup Florida Crystals®Organic Light Brown Raw Cane 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


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.