Vegan Mini-Chocolate Chip Mini-Muffins

Mini food is so poppable. One after the other, down they go.

That darn mini food. But it’s so small that the calories don’t even count. Exactly.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

I’m so happy with how these little puffballs turned out. They’re soft, springy, bouncy like little trampolines, and they’re vegan.

Sometimes vegan baked goods, especially muffins or cakes, are terribly dense. Lead balloons come to mind. When removing eggs, it’s easy to also remove lightness and fluffiness. However, no eggs here, and they’re as soft and fluffy as any traditional muffin.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

Making them is literally a 5 minute job and because they’re mini, they bake very fast. You’re looking at 15 minutes from start to finish. Gotta love speedy muffins and recipes that don’t dirty every dish in your kitchen.

They freeze beautifully so you might want to make a double batch and freeze half for snacks and grab-and-go breakfasts.

The whisk-together batter comes together so quickly and easily in one bowl. No mixer, no hassle. It’s a great vegan ‘master batter’ and you can adapt it by switching up the chocolate chips for diced dried fruit or nuts. Glaze them or brush them with (vegan) melted butter and dip them in cinnamon-sugar like these.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

To make the batter, simply mash one banana, then add sugar, coconut oil, almond milk, vanilla, and cinnamon before stirring in the dry ingredients and the mini chocolate chips.

The banana behaves like an egg to both fluff the batter and bind the ingredients, while keeping the muffins light and fluffy.

The muffins don’t taste like banana. I couldn’t taste it at all, and I was looking for it. I used a fairly non-ripe banana. Pale yellow, and no black freckles. The riper bananas get, the sweeter they become, and also the more distinctively banana-ey they are, and it’s harder to mask. Many people only bake with very ripe bananas, but in recipes that I don’t want to taste overly banana-ey, I’ll use under to averagely-ripe bananas.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

I used coconut oil as the fat source and I’m no stranger to using it in muffinscakesbreadcookies and more. I love baking with it, and replace it 1:1 with butter or other oil. While I usually say that you can’t taste it, you definitely can taste it here. There’s no strong spices, pumpkin puree, or anything else to make the flavor, and it’s noticeable.

For anyone who likes coconut oil, you’ll love these. It gently perfumes the muffins and adds a faintly sweet under-current of tropical flavor. It’s not overwhelming and I love it, but in full disclosure, you can taste it. If you absolutely don’t want to use coconut oil, I’m sure that you could sub with vegetable or canola oil.

I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and nutritional yeast.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

I used mini chocolate chips because full-size chocolate chips could overwhelm these little one-bite wonders. If all you have is regular chips, run a knife over them and give them a coarse chop so the big chips don’t sink to the bottom of the mini pans.

I used two Non-Stick Mini Muffin Pans. I filled the cavities to 3/4 full. It’s a little tricky filling mini muffin pans because small amounts of batter can dramatically alter results. Underfilling and the already small muffins become a skimpy joke, while overfilling can cause mushroom top where the tops bake together on top of the pan and your muffins look like conjoined mushrooms. Admit it, you’ve done it. Just do your best here.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

If you’re baking in a full size pan, you’ll need to extend the baking time by a few minutes and bake until they’re done, whatever that means in your oven and your chosen pan.

Before baking I sprinkled all the tops with chocolate chips because I wanted the visual pop of chocolate. We eat first with our eyes and my eyes liked seeing all those glistening mini chips on top of the fluffy muffins.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

They’re ridiculously moist, springy, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter. They’re sweet, satisfying, and with the undercurrent of coconut oil flavor, I couldn’t resist them.

24 mini muffins did not even last 24 hours.

Vegan Mini-Chocolate Chip Mini-Muffins - Fast & Easy No-Mixer Recipe for Healthy Muffins at averiecooks.com

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Vegan Mini-Chocolate Chip Mini-Muffins

The muffins are soft, springy, bouncy like little trampolines, and they're vegan. They're ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter. They're sweet, satisfying, and there's an undercurrent of coconut oil flavor. It's not overwhelming, but you can taste it. If you absolutely don’t want to use coconut oil, you can sub with vegetable or canola oil. I used mini chocolate chips and if all you have is regular chips, run a knife over them and give them a coarse chop so the big chips don't sink to the bottom of the mini pans. If you're baking in a full-size muffin pan, extend baking time by about 5 minutes, or as needed until your muffins are done. They freeze beautifully for quick and easy breakfasts and snacks.

Yield: 2 dozen mini muffins, or about 1 dozen regular-sized

Prep Time: 5 minutes

Cook Time: 10 to 12 minutes

Total Time: about 25 minutes, for cooling

Ingredients:

1/2 cup mashed ripe banana (about 1 large)
3/4 cup granulated sugar
1/2 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), at room temperature
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup plus all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1/2 cup mini-chocolate chips, plus more for sprinkling tops

Directions:

  1. Preheat oven to 400F. Spray two 12-count Non-Stick Mini Muffin Pans  very well with floured cooking spray or grease and flour the pans; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins). Alternatively, the recipe can be made as regular-sized muffins; use a Non-Stick 12-Cup Regular Muffin Pan
  2. In a large bowl, mash the banana with a fork.
  3. Add the sugar, milk (room temp milk will prevent coconut oil from re-solidifying; if it does anyway, some small clumps are okay), oil, vanilla, cinnamon, and whisk until combined.
  4. Add the flour, baking powder, optional salt, and stir until just combined; don't overmix.
  5. Fold in 1/2 cup chocolate chips.
  6. Divide batter equally among the cavities of the prepared pans using approximately one rounded or heaping tablespoon of batter for each muffin. Each cavity will be about 3/4 full. Spraying a medium cookie scoop, with cooking spray so the batter slides right off is handy here.
  7. Optionally, add a pinch of chocolate chips to each muffin top.
  8. Bake for about 10 to 12 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. I baked for 11 minutes, but because pan sizes, climates, and ovens vary, bake until done; watch your muffins and not the clock. If you're baking as regular-sized muffins, my guess is about 15 to 20 minutes.
  9. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Adapted from Vegan Chunky Apple Cinnamon Muffins and Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

Related Recipes:

Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins

Fluffy Vegan Coconut Oil Banana Muffins averiecooks.com

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - Gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and under 100 calories each

Flourless Peanut Butter Chocolate Chip Mini Blender Muffins - gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, Paleo-friendly, under 100 calories each. Recipe at averiecooks.com

Vegan Chunky Apple Cinnamon Muffins

Vegan Chunky Apple Cinnamon Muffins - Easy, No-Mixer Recipe for Soft Muffins at averiecooks.com

The Best Vegan Blueberry Muffins - My favorite recipe for blueberry muffins, vegan or otherwise

The Best Vegan Blueberry Muffins (with a Secret Ingredient) - Recipe at averiecooks.com

Vegan Chocolate Chip Pumpkin Muffins

Vegan Chocolate Chip Pumpkin Muffins - Easy Recipe at averiecooks.com
Cinnamon Sugar Mini Donut Muffins
Cinnamon Sugar Mini Donut Muffins - Recipe at averiecooks.com

Banana Yogurt Muffins and Little Banana Loaf - Greek yogurt and bananas keep the dozen muffins and little loaf so soft and fluffy

Peanut Butter and Jelly Muffins

Soft Baked Mini Cream Cheese Puffs - Only 4 ingredients. Like 15-minute dinner rolls or biscuits, minus kneading, rolling, cutting out, or hassle

Soft Baked Mini Cream Cheese Puffs - Easy Recipe Ready in 15 minutes from averiecooks.com

Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. Soft, moist, tender, and so flavorful

30+ Favorite Banana Bread and Banana Recipes – If you need banana recipe inspiration, these may help

30+ of my favorite Coconut and Coconut Oil Recipes here

Thanks for the entries in the $100 Gift Card Giveaway and in the West Elm $50 Gift Card Giveaway

What’s your favorite muffin recipe?

   

66 Responses to “Vegan Mini-Chocolate Chip Mini-Muffins”

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    1
    Ellen — November 26, 2013 at 12:18 am

    Oh bite sized foods are practically negative-calorie, since you have to make so many trips back to the kitchen to get more, dontcha know;)

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 12:36 am

      practically negative-calorie, since you have to make so many trips back to the kitchen to get more <—- OMG SO TRUE!!! :)

      Reply

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    ThisBakerGirlBlogs — November 26, 2013 at 12:19 am

    They look delicious! The fact that they’re so quick and easy is just an added bonus :)

    Reply

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    Chung-Ah | Damn Delicious — November 26, 2013 at 12:56 am

    Mini muffins are the best! I could probably eat 5-6 in a single sitting. And these would be so perfect for Jason. He’s getting up at 4:30 every morning -
    I’m sure he would appreciate taking this on the go for his commute!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 3:01 am

      430a is my usual bedtime :) I need my late night hours for productivity! You’re a night owl too so I know you get it. And yeah 6 in a sitting is seriously no problem with these!

      Reply

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    Ksenija @ With An Open Mind — November 26, 2013 at 1:12 am

    What a great taste combination: banana and coconut. Two of my favorite things in the world. These muffins have to be really delicious. Cannot wait to make them!

    Reply

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    Belinda@themoonblushbaker — November 26, 2013 at 1:30 am

    Mini muffins are my weakness! I always can eat 6 in one go and they always make for get snacks for parties.
    So cute and love the fact they are vegan , so everyone can eat them when people drop by. I finding I need to make more vegan desserts for the holidays; so everyone can share in the joy.

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 3:00 am

      Around the holidays it’s so smart to have options b/c you never know what party you’re going to or who’s stopping by – and having something for everyone is a fabulous plan indeed!

      Reply

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    marla — November 26, 2013 at 3:44 am

    These are cute lil muffins & I’m sure I could take down a dozen at a time!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:11 pm

      I took down about 4 in 4 seconds after the photo shoot was over :)

      Reply

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    Paula — November 26, 2013 at 4:07 am

    I love your collection of vegan muffin recipes–so easy to make partial batches when eggs aren’t involved and I always have coconut oil and bananas! I remember the chunky apple cinnamon muffins and these look every bit as good (and easy)! The little cream cheese puffs were really good as well. Mini food is so fun– I love baking in little loaf, muffin or tart pans.

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:10 pm

      Paula these are some of my favorite vegan muffins. So soft, fluffy, and the flavor…oh wow, I was in love with them.

      And yes to being able to halve or make partial batches of recipes when no eggs are involved – love that too!

      Reply

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    Alison Lewis — November 26, 2013 at 4:45 am

    I just pinned these and had to run to your site to tell you how awesome you are. Happy holidays!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:09 pm

      Thanks for the pin, my friend! I hope you have a wonderful holiday with your family and I hope it’s filled with lots of love and laughter! xoxo

      Reply

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    Tieghan — November 26, 2013 at 5:17 am

    I guess we were both feeling the simple recipes today! These look so good and I could probably eat all of them in one day! Pinning of course!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:08 pm

      Well simple now that I did it, but getting a vegan muffin to stay light and fluffy, rise without eggs, not turn into mushrooms, not turn into lead balloons, not have the chips sink to the bottom, or use a bunch of rare substitute ingredients that unfortunately no one will buy but many vegan baking books call for – yeah it’s simple now :) But it took me a solid 7+ years of vegan baking to get here :)

      Reply

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    Tara | Treble in the Kitchen — November 26, 2013 at 5:32 am

    I absolutely love your recipes and I love muffins, but I haven’t had the chance yet to try any of your vegan muffins!!! Maybe this weekend for a post thanksgiving breakfast treat :)

    Reply

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    Erin | The Law Student's Wife — November 26, 2013 at 5:33 am

    What is it about mini food that is so darn cute?? I want to just pop, pop, pop about four of these little babies into my mouth right now. I adore coconut oil, so the taste of these sounds like heaven to me!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:06 pm

      If you already like coc oil, you would adore these, Erin!

      Reply

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    Jennie @themessybakerblog — November 26, 2013 at 5:51 am

    These look anything but dense. Mini means more…and I like the sound of more. These look awesome.

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:05 pm

      Mini means more…and I like the sound of more = AGREED!

      Reply

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    Heather (Where's the Beach) — November 26, 2013 at 6:05 am

    Springy and bouncy – love it. They look perfect. And I love iherb too. I actually discovered it thanks to you ;-)

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:05 pm

      It’s saved me thousands$$ over the years! I am glad you’re a fan too! :)

      Reply

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    Marie @ Little Kitchie — November 26, 2013 at 6:43 am

    Too cute! And calories TOTALLY don’t count with mini food :)

    Reply

  15. #
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    Chelsea @chelseasmessyapron — November 26, 2013 at 6:52 am

    Haha I love how you start this post! “Popable” is the perfect word! Mini treats are my favorite even though I end up eating as many or more than one normal sized treat!

    Reply

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    Laura @ Lauras Baking Talent — November 26, 2013 at 8:20 am

    These look great! Thanks for sharing so many great vegan recipes.

    Reply

  17. #
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    Jessica @ Portuguese Girl Cooks — November 26, 2013 at 8:30 am

    These look great, Averie! The only problem with mini muffins is you eat far too many- i’m sure I would do the same with these!

    Reply

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    Marta @ What Should I eat for breakfast today — November 26, 2013 at 8:35 am

    My hubby says mini muffins = mini sin ;) looks delicious as always.

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:04 pm

      mini muffins = mini sin <— good one!

      Reply

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    Katy — November 26, 2013 at 8:40 am

    Gorgeous little muffins. I love how they are so easy to throw together and I can definitely tell from the photos that they are not dense at all! My favourite muffins are always chocolate chocolate chip – pinned!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 1:04 pm

      thanks for pinning and super light and fluffy – yes!

      Reply

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    Dayna — November 26, 2013 at 9:15 am

    I totally just did a very ridiculous happy-dance in my office chair; I already have all the ingredients to make these in my pantry! These are so getting baked tonight— and I don’t even have to brave the freezing weather! YES!

    Mini, chocolate chip muffins remind me of childhood. They used to sell little bags of four or five muffins in my school cafeteria’s breakfast line. Those were super processed and, most likely, contained a whole slew of artificial flavors and chemicals… so this rocks. I can be nostalgic, and nurture my body. YAY!

    I don’t know if you can tell quite how excited I am. ;)

    Reply

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    Nutmeg Nanny — November 26, 2013 at 12:31 pm

    These look so so perfect, I can’t resist mini :)

    Reply

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    Happy Valley Chow — November 26, 2013 at 1:09 pm

    Great job Averie! Those look sooo yummy, perfect treat for this time of year :)

    Reply

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    Katrina @ Warm Vanilla Sugar — November 26, 2013 at 2:35 pm

    These muffins sound totally perfect!! LOVE!

    Reply

  24. #
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    Tracy | Pale Yellow — November 26, 2013 at 4:24 pm

    These are adorable and perfect for the recipe box when you’re baking for someone with diary/egg allergies or a vegan lifestyle. No need to sacrifice flavor!

    Reply

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    Katie — November 26, 2013 at 5:02 pm

    As you know, I am the queen of mini treats – cookies, muffins, and donuts – all get made in mini, ie. bite-szed form. Then I can eat three (or eight, whatever) and no guilt.

    Reply

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    Amanda @ Once Upon a Recipe — November 26, 2013 at 5:45 pm

    Chocolate chip muffins totally remind me of my childhood. And these are so cute! The only problem is that I’d probably eat the whole dang batch!

    Reply

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    Laura (Tutti Dolci) — November 26, 2013 at 6:01 pm

    These are the cutest mini muffins, and irresistibly poppable!

    Reply

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    Dorothy @ Crazy for Crust — November 26, 2013 at 6:10 pm

    I want to be your neighbor, that way I can come over for breakfast every single day. :)

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 10:53 pm

      I wish I could donate my entire pantry and freezer to you or anyone who wants it. You had better find a donation setup given your 2014. I can’t even give stuff to my daughter’s school that much (so strict about sugar, PB, nuts, etc.) and lots of ladies are know are yoga/healthnuts so they don’t want it all…I seriously give it to anyone I can!

      Reply

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    Eileen — November 26, 2013 at 7:33 pm

    Hi Averie! I’ve been following your blog for a couple months, and absolutely love all your recipes. I have a question: my family loves, and i mean LOVES, your vegan banana mini muffins. Like, they can eat 10 at a time (its actually insane because they don’t even have that big of a sweet tooth!) Anyway, I was comparing this recipe to those muffins and I was just wondering how they differed from the banana ones? Is there a different texture, or are they basically interchangeable? Thank you!

    Reply

    • Averie Sunshine replied: — November 26th, 2013 at 10:50 pm

      The recipe is the same concept overall but this recipe is a slightly smaller batch. In terms of taste, I don’t know why but I couldn’t taste any banana in this version (it uses less than the other) and I could taste the coconut oil, whereas in the other it’s fainter to me. Probably b/c overall there’s a slightly higher ratio of it. In terms of texture, I would say these are even lighter, softer, fluffier, springier. They’re even closer to real muffins with a delicate crumb and just so soft and bouncey. If you love the other recipe, I know you will love this version, and probably more – I do :) LMK if you try it!

      Reply

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    Tahnycooks — November 27, 2013 at 4:13 am

    These are adorable! My four year old is going to love these!

    Reply

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    Valerie — November 27, 2013 at 6:46 am

    You have the best “master” batters and cookie doughs! :D These mini muffins make me want to curl up with a book and forget about all the baking that needs to be done by tomorrow. Beautiful!

    Reply

    • Averie Sunshine replied: — November 27th, 2013 at 1:10 pm

      Thanks, Val! I love when I (finally) get to the place that I have one great master batter. Makes life so much easier to not reinvent the wheel, each and every recipe!

      Reply

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    Kayle (The Cooking Actress) — November 27, 2013 at 7:54 am

    I just wanna carry a little baggy full of these wherever I go!

    Reply

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    Ceara — November 27, 2013 at 7:57 am

    LOVE that these are vegan!!! I can’ wait to make them! I love that they are mini!!

    Reply

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    Shelly (Cookies and Cups) — November 27, 2013 at 6:05 pm

    So cute! Chocolate chip muffins are probably the greatest thing ever!!

    Reply

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    Kare @ Kitchen Treaty — December 2, 2013 at 8:35 am

    Averie, these are really good! Your “little trampoline” descriptor made me remember these, so when I realized we were out of eggs this morning I decided to whip up a batch with my nearly 2-year-old daughter. They were perfect for her to help mix – nice and simple, one bowl, though she refused to mash banana for some reason ;). I also realized we were out of any sort of milk so I did have to substitute eggnog in a pinch, which worked out fine. We opted to add the salt, which I think helped cut the sweetness a bit. Love the texture – very bouncy indeed, the tiniest bit of sugary crust on the top. My daughter just asked for “‘nother muffin” – and that’s a big deal with our picky eater. Thank! :)

    Reply

    • Averie Sunshine replied: — December 2nd, 2013 at 9:03 am

      Thanks for trying them! Sounds like you made due with what you had and yes, eggnog is quite a bit sweeter than regular milk and has much more ‘flavor’ but sounds like it worked out great! Glad you and your precious could bake together & enjoy:)

      Reply

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    N — January 20, 2014 at 2:57 pm

    Could I use rapeseed oil instead of coconut/veg/canola oil? Thanks!

    Reply

    • Averie Sunshine replied: — January 20th, 2014 at 3:00 pm

      I don’t know for sure because I haven’t tried it but you’d probably be okay.

      Reply

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    Lucy — February 3, 2014 at 11:16 am

    Hi Averie,
    what a great recipe, I made these muffins and we all loved it. So I translated your recipe in German and posted it in my blog (with reference to you): http://beeingvegan.wordpress.com/2014/02/03/vegane-bananen-schoko-mini-muffins/
    Hope you’re ok with that.
    All the best
    Lucy

    Reply

    • Averie Sunshine replied: — February 3rd, 2014 at 3:15 pm

      Thanks for trying the recipe and translating! I’m sure it will help someone out :)

      Reply

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    Stormy — February 17, 2014 at 10:47 am

    Made these 2 days ago and they’re gone already. Came back to make some more!! Looking at this recipe a second time, I THINK I added too much banana the first go – I used two, maybe I used a whole cup? But they worked out perfectly – so moist and delicious. 100% going to making these over and over.

    Reply

    • Averie Sunshine replied: — February 17th, 2014 at 4:58 pm

      Glad you love them and they worked perfectly with however much banana you used. It’s a pretty flexible recipe and I’ve made many versions/adaptations and it always seems to work out :)

      Reply

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    Megan — April 4, 2014 at 8:22 am

    Do you know how many calories per muffin?

    Reply

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    Anna — May 3, 2014 at 8:28 pm

    What if I use brown sugar?? Would it mess up with the recipe??

    Thanks for the recipe BTW!!! Makes a great deal to a mom new to the allergy world!! We are now egg free and dairy free!!!

    It makes me happy I’ll be able to bake something delicious to my babies!!!

    Reply

    • Averie Sunshine replied: — May 4th, 2014 at 1:34 am

      I think brown sugar will be just fine. Enjoy!

      Reply

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