It's not a surprise how much I love baking muffins. There are so many varieties of flavors that can be incorporated into a muffin that the limit truly does not exist. You can make them jumbo size, mini size, standard, and into mini loaves. I fell in love with my mini loaf pan by USA Pan (not sponsored), and decided what better way to break in my new pan than with chocolate chip mini loaves.

Chocolate Chip Mini Loaves

This recipe does not differ from a typical chocolate chip muffin recipe. It has all the essentials, and tastes fantastic. I really appreciate the shape of a mini loaf for a number of reasons:

1. You can easily pack several of them into a freezer bag and store for later in the week OR in the freezer (my recipes are tried and true perfect for freezer meals).
2. They are fun to split in half, toast, and slather with butter. Yes, butter. Butter makes everything better.
3. Cut the mini loaves into smaller bites and layer into a trifle.

Loaves are a fun shape to manipulate, and instead of making a larger one, 8 smaller versions is just way more fun.

How does a loaf pan differ from a muffin pan?

It doesn't do TOO much to the overall bake time, but it of course changes the shape. I would say, after baking with this mini loaf pan a few times now, the best temp to bake is 350º, and the perfect time is anywhere between 22-23 minutes. This combination of temperature and time yields perfectly golden brown mini loaves with the best texture!

What can I use my mini loaf pan for?

If you're not making muffins, you can actually use this pan for savory recipes too like mini meatloaves, mini egg or breakfast bakes, you can even do mini baked french toast recipes. I mean, this pan just opens up the door to so many versatile ways to bake and cook.

Ingredients:

As previously mentioned, this recipe does not differ from a typical chocolate chip muffin recipe, so here's what you'll need:

• All-purpose flour: Baking always requires flour, whether gluten free or paleo, flour helps combine all the ingredients together and aids with the structure.
• Baking soda and Baking powder: These agents work well together to give the rise, the texture, and shape.
• Eggs: We use two eggs to help create the fluff in the mini loaves as they bake, also aiding with the structure.
• Oil: We need to add some fat into our baked goods, and I always prefer to use oil versus butter.
• Milk: A little more moisture and a touch of more fat form the whole milk aids in the moistness and mouthfeel so it doesn't taste dry,. No one likes a dry muffin. NO ONE!
• Vanilla extract: All good baking recipes require vanilla extract!
• Sugar: We use about 3/4 cup of cane sugar in this recipe, so yes, sweet, but not super sweet.
• Chocolate chips: The most important part of a chocolate chip recipe: the chips! I love using mini chocolate chips, but discs or regular size work just as well.

Directions

For this recipe, you'll follow typical instructions:

1. Preheat the oven to 350º and grease a mini loaf pan with nonstick spray.
2. In a large bowl, crack the eggs and add in the sugar. Whisk well to combine. Add in the vanilla extract, milk, and oil and whisk again to combine.
3. In the same bowl, pour in the flour, baking soda, and baking powder. Using a spatula, combine the ingredients together to begin to form a batter.
4. Pour in the chocolate chips, and continue to mix the ingredients until the chocolate chips are fully incorporated.
5. Taking a cookie scoop, scoop the batter and divide evenly among the baking pan. Place the pan in the oven for 23 minutes.
6. Let cool at least 15 minutes before taking out of the pan.

Swaps and Subs

Can I swap the all purpose flour?

Yes! You absolutely can, I can't vouch for the texture or the overall taste for most swaps. I have tried this recipe with a paleo baking blend and loved it!

I don't drink milk, can I use a dairy alternative?

Go right ahead! Almond milk is a perfect dairy alternative for this mini loaves.

Can I freeze or store these mini loaves?

My recipes are tried and true perfect for the freezer. I actually have half a batch of these in my freezer currently. Take them out of the freezer approximately 20-30 minutes before you want to eat or serve them.

Hungry for more?

Here's a few more yummy breakfast ideas that will keep you coming back for more.

• Croissant French Toast
• Pumpkin Waffles
• Lemon Poppyseed Pancakes