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!
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- Yields 24 mini muffins
1/2 pack Protein Muffin Mix - Original
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)
1Preheat your oven to 180 degrees celcius.
2Line a mini muffin tin with mini muffin cases or use a silicon tray.
3Put mix (1/2 a packet), cocoa and choc chips in a large bowl and add the sweetener if using. Mix to combine.
4In another bowl, whisk the eggs, milk of choice, sour cream, and zucchini if using.
5Add the wet mix to the dry mix and fold through until just combined.
6Using a teaspoon, spoon mixture into cases. I used 2 tablespoons per mini muffin. Top with some extra choc chips if you like.
7Place the tray in the oven and bake for 25-30 mins until a skewer or knife comes out clean.
8Allow to cool on a rack.
17Store in the fridge for up to 5 days (if they'll last!). They can also be frozen.