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Mango Macadamia Cheesecake

Mini double choc chip muffins the kids (and us big kids!) will love! They're low in sugar and full of flavour. It might be hard to stop at one!

24 mini muffins

1/2 packet Protein Muffin Mix - Original 2 eggs 150mL milk of choice (just over 1/2 cup) 1/4 cup sour cream (60mL) 50g dark choc chips, plus extra for decoration 50g cocoa powder 1 small zucchini, finely grated (optional) - peel it first if you need to hide the fact you’re baking with zucchini! 1 tablespoon sweetener such as Natvia (optional)

Preheat your oven to 180 degrees celcius. Line a mini muffin tin with mini muffin cases or use a silicon tray. Put mix (1/2 a packet), cocoa and choc chips in a large bowl and add the sweetener if using. Mix to combine. In another bowl, whisk the eggs, milk of choice, sour cream, and zucchini if using. Add the wet mix to the dry mix and fold through until just combined. Using a teaspoon, spoon mixture into cases. I used 2 tablespoons per mini muffin. Top with some extra choc chips if you like. Place the tray in the oven and bake for 25-30 mins until a skewer or knife comes out clean. Allow to cool on a rack. Store in the fridge for up to 5 days (if they'll last!). They can also be frozen.

You don't need to add the the zucchini, but it will make the muffins a bit more moist and will add in some extra nutrition the kids won'e even notice. You can grate the zucchini if you're worried about any green bits! The sour cream helps to give the muffins more of a mud cake texture, but you can just replace with milk which will give you a lighter, fluffier muffin. Choose sugar free choc chips if you can, or the dark choc chips you buy from the supermarket, or you can even chop up a block of chocolate.