Gluten Free Vegan Chocolate Chip Halloween Mini Muffins Recipe.
Happy Halloween (week)! To celebrate my love of Halloween, chocolate chips and vegan mini muffins, this Monday’s post is my Gluten Free Vegan Chocolate Chip Halloween Mini Muffins Recipe.
I will be posting another autumn, Halloween based article on the spookiest day of the year itself! This week will be the first on my blog and Pinterest, where I will be posting on both a Monday and Thursday, which I am really excited about. So, stay tuned on both days this week if you don’t want to miss out.
If you are looking for more autumn, Halloween based recipes feel free to check out my Gluten Free Halloween Trick or Treat Candy Cupcakes Recipe, Gluten Free, Vegan & Xanthan Gum Free Pumpkin Mug Cake Recipe and Gluten Free Halloween Sugar Cookies Recipe.
Now… drum roll… onto the recipe…. 🙂
Recipe Sheet
Gluten Free Vegan Chocolate Chip Halloween Mini Muffins Recipe
Ingredients
- ¾ tsp of Baking Powder
- 150 g of Brown Sugar
- 2 tsp of Coconut Oil
- 280 g of Gluten Free Rice Flour
- 120 g of Gluten Free Soya Milk
- 1 tsp of Vanilla Extract
- 165 g of Gluten Free Vegan Chocolate Chips
Instructions
- Preheat the oven to 180°C (160°C fan/ gas 4).
- Add together the dry ingredients (baking powder, brown sugar, rice flour) in a mixing bowl and mix the ingredients ensuring that everything is well distributed.
- In a boiling pot/microwave safe bowl, melt the coconut oil, soya milk and vanilla extract. Make sure the ingredients are all thoroughly mixed together.
- Add the wet ingredients in gradual increments to the dry ingredients in a mixing bowl and mix well.
- Add and evenly mix the chocolate chips into the batter.
- Pour the batter into your Halloween silicone moulds.
- Bake in the oven for about 20 minutes.
- Check to see if the vegan mini muffins are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
- Let the vegan mini muffins cool in the baking tray for about 5 minutes and then transfer them to a cooling rack and leave them until they are fully cooled. For the best results, refrigerate the muffins for a couple of hours to help them set.
- Take the muffins out of the moulds.
- Enjoy!
Ingredients
- ¾ tsp of Baking Powder
- 150g of Brown Sugar
- 2 tsp of Coconut Oil
- 280g of Gluten Free Rice Flour
- 120g of Gluten Free Soya Milk
- 1 tsp of Vanilla Extract
- 165g of Gluten Free Vegan Chocolate Chips
Method
- Preheat the oven to 180°C (160°C fan/ gas 4).
- Add together the dry ingredients (baking powder, brown sugar, rice flour) in a mixing bowl and mix the ingredients ensuring that everything is well distributed.
- In a boiling pot/microwave safe bowl, melt the coconut oil, soya milk and vanilla extract. Make sure the ingredients are all thoroughly mixed together.
- Add the wet ingredients in gradual increments to the dry ingredients in a mixing bowl and mix well.
- Add and evenly mix the chocolate chips into the batter.
- Pour the batter into your Halloween silicone moulds.
- Bake in the oven for about 20 minutes.
- Check to see if the vegan mini muffins are fully cooked by placing a wooden pick/ cake tester into the middle of each. If they come out clean, then you are good to go onto the next step!
- Let the vegan mini muffins cool in the baking tray for about 5 minutes and then transfer them to a cooling rack and leave them until they are fully cooled. For the best results, refrigerate the muffins for a couple of hours to help them set.
- Take the muffins out of the moulds.
- Enjoy!
Tips and tricks
- In this recipe, I decided to use soya milk because soya milk has a wonderful natural sweetness about it. I believe that the natural sweetness of soya milk can really enhance the flavour of the vegan mini muffins. However, you can choose whatever milk or milk alternative you like. I would love to know how your bakes with other milks went, so please write a comment on this page down below! <3
- I used brown sugar in this recipe because it has such a warmth and richness to it, which I find perfect for vegan mini muffins. I think that warmth is especially needed in the colder months. Caster sugar can be a good alternative to use instead. Also, if you do end up using caster sugar, it will be much easier to see when the vegan mini muffins are done, as the batter is obviously much lighter.
- If you want to, you can sieve the flour to have a smoother batter. Really, it is up to you.
- Cover your baking trays in parchment paper/ tin foil to prevent the uncooked batter from sticking to your baking trays if it spills.
- Adapt the measurements of the ingredients according to the size of your specific Halloween moulds. It goes without saying that the shapes will require varying amounts of batter to fill them up.
- I would advise you to use chunky chocolate chips for this recipe to make the mini muffins taste extra chocolatey. 🙂 Use any brand of gluten free and vegan chocolate you desire.
- Feel free to add toppings or sauces if you want to. Personally, I like to eat these vegan mini muffins without toppings, but add toppings if that is what you prefer.
Whether to Add Vanilla Extract….
I personally added vanilla extract to my Gluten Free Vegan Chocolate Chip Halloween Mini Muffins Recipe, as I love the scent and flavour that vanilla adds. However, if your ethos is that the simple things in life that are the best then it is completely fine to not add the vanilla extract.
To Add a Pinch of Salt or to Not a Pinch of Salt, That is the Question….
I know that some people love that sweet and salty combination, and feel like the salt really brings out the flavour of the other ingredients. However, it is completely up to you. I know a lot of people also hate the sweet and salty flavour combo, and just prefer sweet to be sweet. Hence why it is completely optional.
Storage
- The muffins can be stored for 2-3 days when left out at room temperature and stored in an air-tight container. If you store them in a fridge, they can potentially last up to a week.
- Additionally, this is just guidance. So, if it looks a bit dodgy, you don’t like the look of it or if it has been out for a while, then unfortunately, I think that is one for the bin. When it comes to cooking and baking a bit of common sense will go a long way. It is always better to be safe than sorry. Additionally, when storing always use an air-tight container otherwise these times do not apply.
Thank You For Reading! 🙂
Thank you so much for reading my Gluten Free, Vegan and Xanthan Gum Free Chocolate Chip Halloween Mini Muffins Recipe. Hopefully, you’ll give it a try and get to experience what it is like to eat the food of VIPs.
Gluten Free VIPs
<3 <3 <3
xxx
P.S. Just as a reminder, I will be posting a bonus post to celebrate Halloween on the day itself, so look out for this on my blog on Thursday and also my Pinterest. Happy Halloween! 🙂