Chocolate Chip Little Bites

Childhood Classic

One of my all-time favorite desserts as a kid was little bites. I could sit and eat bags on bags of them. It’s been years since I’ve had these, so I knew I needed to make a vegan version. If you also loved little bites you have to try these!

This recipe is super simple. Everything is mixed into one bowl, and they only take about 15 minutes to bake.

Obviously, these can be made into regular sized muffins. However, if you do want to make them like the little bite’s version, I get my mini muffin liners from whole foods. There are also tons on Amazon.

There are so many different variations of this recipe you could make. This is my go-to muffin recipe and I always just change the add-ins. If you were a fan of the blueberry little bites you can sub the chocolate for blueberries!

Vegan butter: you can use any vegan butter of your preference. If you aren’t vegan, you can use traditional butter. Be sure it is MELTED.

Sugar: I used stevia in my recipe. You can use any granulated sugar of choice.

Nondairy milk: any nondairy milk works. I used almond. If you aren’t vegan, you can use traditional milk.

Chocolate chips: any chocolate chips work. You can also chop a chocolate bar. If you don’t like chocolate, you can add in whatever you want instead.

I wouldn’t recommend substituting the applesauce. It gives the perfect fluffy texture and many of the substitutes will alter how the muffins come out. If you really want to substitute it, I suggest mashed banana, pumpkin puree, or oil.

I haven’t tested any other flours besides the ones I used in this recipe. The two flours together create the best texture in my opinion. If you are gluten-free you can substitute the all-purpose flour for a gluten-free version.

Ingredients:

• Vegan butter

• Sugar

• Applesauce

• Nondairy milk

• Baking powder

• All-purpose flour

• Almond flour

• Chocolate chips

Recipe:

• 3 tablespoons melted vegan butter

• 1/3 cup sugar

• 1/3 cup applesauce

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• ¼ cup almond flour

• 2/3 cup chocolate chips

Directions:

1.   Preheat oven to 350 degrees Fahrenheit.

2.   Line a cupcake tray with mini cupcake liners.

3.   In a bowl melt your butter.

4.   Add the butter to a larger bowl along with the sugar, applesauce, and nondairy milk.

5.   Stir to combine.

6.   Add in the baking powder, all-purpose flour, and almond flour.

7.   Stir until a batter is formed.

8.   Fold in the chocolate chips.

9.   Transfer to cupcake tray and bake for 15-20 minutes.

Allow to completely cool before eating. Store these in the refrigerator. They should last up to 5 days. You can also store them in the freezer if you want them to last longer. If you store them in the freezer, allow to thaw for 10-15 minutes before eating or warm up in the microwave for 15-20 seconds.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!