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Dairy & Gluten Free Passover Chocolate Chip Mini Muffins

  • Author: Vicky & Ruth
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 18 muffins 1x


  • 3 egg whites
  • 1/4 cup sugar
  • 4 tbsp almond butter at room temperature
  • 1/2 cup almond flour
  • 2 tbsp room temperature water
  • 1/4 cup dairy free chocolate chips
  • Cooking spray


  1. Preheat oven to 350F. Line a mini muffin tin with foil 18 liners. Spray liners generously with cooking spray
  2. Beat egg whites in a medium bowl with an electric mixer until foamy. Add sugar and beat at high speed until it starts to form stiff peaks. Set aside
  3. In a large bowl, beat almond butter until soft and creamy. Gradually add almond flour and water and mix until well combined
  4. Carefully fold egg whites into almond butter mixture using a rubber spatula. Fold in chocolate chips
  5. Spoon about 1 tablespoon of mixture into each liner. Bake on top rack at 350F for 20-25 minutes until golden brown

  • Category: Dessert
  • Cuisine: kosher / Passover