Easy Mini Butter Mochi Muffins (vegan, gluten-free)
These easy vegan mini butter mochi muffins are chewy on the inside and crispy on the outside. The textures and flavors of these little gems are incredibly addicting. I just want to keep popping them in my mouth.
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Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 tbsp vegan butter, melted
- 3/4 cup + 2 Tbsp full-fat coconut milk (the canned kind)
- 1 tsp vanilla extract
- 1 cup Mochiko sweet rice flour
- 1/3 cup packed dark brown sugar (you can add a little more if you want it sweeter)
- 1 tsp baking powder
- 1/4 tsp sea salt
- black and white sesame seeds for topping
Instructions
- Preheat the oven to 350 degrees F. Grease a mini muffin pan very well with butter. Do not use liners. You want the crispy exterior.
- In a small bowl, prepare the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a large bowl, whisk together the flour, dark brown sugar, baking powder, and salt. In a smaller bowl, add the flax egg, melted butter, coconut milk, and vanilla. Whisk until well combined. Add wet to dry and whisk until well combined.
- Scoop batter into mini muffin tins. Fill it all the way to the top. Sprinkle tops with sesame seeds. Bake for 30-35 minutes until golden brown. Cool in the pan for 5-10 minutes. Remove and place on a wire rack to cool completely. Store in an airtight container on the counter for 3 days. You can pop them in the microwave for 5-10 seconds to reheat them. Enjoy!
Servings: 20 mini muffins