These are the easiest mini muffins to make for school or afternoon snacking. The ingredients are probably already in your pantry and they stay moist and delicious for days!
I used honey instead of sugar, feel free to add more honey or sugar if you prefer them to be more on the sweeter side!
Mini Chocolate Muffins
Prep time:
Cook time:
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These are the easiest mini muffins to make for school or afternoon snacking. The ingredients are probably already in your pantry and they stay moist and delicious for days!
Ingredients
Makes about 68 mini muffins.
- Preheat oven to 170°C
- 375 grs spelt flour (2 1/2 cups)
- 1 cup honey (you can add
- 1/2 cup of honey or sugar)
- 30 grs cocoa powder (1/3 cup)
- 20 grs bicarb of soda (3tsp)
- 1tsp salt
- 2 large eggs, room temp
- 240 ml low fat milk with lemon juice
- 240 ml coconut oil
- 120 ml water (or coffee)
- 1 tsp vanilla extract
- Optional: dark or milk chocolate chips to add into each muffin
Method
- 1)
Whisk the wet ingredients in a bowl, and the dry ingredients in another bowl.
- 2)
Combine both with a rubber spatula until just combined.
- 3)
Transfer to lined mini cupcake pans. Add 1 chocolate chip if using.
- 4)
Bake for 12 min or until bouncy and risen- check with a skewer.
- 5)
Cool on a rack and keep in an airtight container. In warm countries, freeze after 2 days.