On the weekend we went for a 4 wheel driving trip. It was serious off-roading, massive ruts, deep river crossings, steep mountains with huge boulders and very exciting.  Sorry, I’m a terrible liar.  It was so tame we didn’t even get any mud on the car (Mr Kidgredients was quite disappointed when some other 4wds pulled up at our afternoon tea spot drenched in mud…if you know any amazing 4wd trips near Sydney please let me know).  But the awesome thing about it was catching up with some friends, the kids playing and burning off heaps of energy, having a bbq in the bush and just generally a good time.  I over packed.  And not just the vehicle recovery tracks, air compressor and tyre gauge (which were obviously not needed) but I also made some very yummy, naughty, but so very nice choc chip mini muffins….that we didn’t end up eating!

They’ve gone to preschool with Master 3 the last two days and have been gobbled, apart from a couple in the freezer.  They are naughty though and were made as a treat. If you don’t do sugar, don’t do chocolate and will not get excited by the use of white flour…avert your eyes….or please…go and read these – they are much healthier and also came with us on our death-defying 4wding tour around Kurrajong and Bilpin.

They are honestly really yummy.  So much so that you nearly didn’t get a photo of one.  I asked Miss 5 to bring me a muffin…and what you can’t see…is that she took a bite out of the final one!  I guess she thought she was taking a bite out of mine…and looked very sheepish when she gave it to me when she realised I was going to take a photo!

Choc chip is always a kid’s favourite. Now you can try my other popular choc chip treats:

• Choc chip banana bread, no extra added sugar
• Choc chip chia mini loaves, no added refined sugar!
• Crunchiest ever choc chip oat cookies

Yield: 24 mini muffins

Naughty, but so very nice choc chip mini muffins

Print

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 egg
• 1/2 cup coconut oil, melted
• 1 cup milk
• 2 cups white SRF
• 3/4 cup dark choc chips
• 2 tsps vanilla paste
• 3/4 cup raw sugar

Instructions

1. Preheat your oven to 180 degrees.
2. Mix all the ingredients together then stir through the choc chips.
3. Put into silicone or lined metal mini muffin trays.
4. Bake at 180 degrees for 15 minutes.
5. Remove from the oven and cool in the trays for 15 minutes, then carefully turn out onto a wire rack to finish cooling.

Nutrition Information:

Yield:

24

Serving Size:

1 piece
Amount Per Serving: Calories: 81 Total Fat: 5g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 19mg Carbohydrates: 7g Fiber: 0g Sugar: 6g Protein: 1g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.