Allergy-Friendly Apple White Chocolate Mini Muffins: Gluten-Free, Dairy-Free & Egg-Free Options
Allergy-Friendly Apple White Chocolate Mini Muffins: Gluten-Free, Dairy-Free & Egg-Free Options
Equipment
- Mini muffin tin (36-cup) or standard muffin tin (yields fewer, larger muffins)
- Mixing bowls, whisk, spatula, measuring cups and spoons
Ingredients
- 2 cups all-purpose flour or gluten-free all-purpose blend; see substitutions
- 1 scoop protein powder optional; avoid whey if dairy-allergic
- 1/2 cup granulated sugar or coconut sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup almond milk or other dairy-free milk; see substitutions
- 1/2 cup vegan butter melted (or 1/4 cup vegan butter + 1/4 cup neutral oil)
- 4 oz applesauce about 1/2 cup
- 1 cup vegan white chocolate chips or allergy-safe chips
Instructions
- Preheat oven to 350°F. Grease a mini muffin tin or line with mini paper liners.
- In a large bowl, whisk together 2 cups flour, 1 scoop protein powder (if using), 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt.
- In a separate bowl, combine 3/4 cup plant milk, 1/2 cup melted vegan butter (or 1/4 cup butter + 1/4 cup oil), and 4 oz applesauce. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix. Fold in 1 cup vegan white chocolate chips.
- Spoon batter into prepared mini cups, filling about 3/4 full.
- Bake at 350°F for about 15 minutes, or until a toothpick inserted into a muffin center comes out clean. (If using gluten-free flour, begin checking at 15 minutes.)
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.