Easy mini chocolate chip muffins made with just six simple ingredients. Great for a kids afternoon snack or to add to lunchboxes
I’ve been asked by a lot of people recently to post more snack recipes for kids. My kids are absolute snack monsters and whilst I do buy pre-made shop snacks for them, I also like to have a couple of homemade snacks on hand as a healthier alternative.
These Mini Muffins are brilliant. They’re so easy to make with just six ingredients and are great for freezing. They are also brilliant for younger kids and toddlers or children who won’t eat a whole normal sized muffin.
The six simple ingredients are:
And all the measurements and instructions are in the recipe card at the bottom of this page.
These are so easy to make, with everything being mixed in one bowl.
If you want to make these mini muffins gluten or dairy free, simply swap for gluten free flour and dairy free yogurt and chocolate chips.
You can also change up the flavour. I have a Lemon Mini Muffin recipe here which you might like.
These muffins will only keep for a couple of days in an airtight container. Because they contain no preservatives they unfortunately don’t last too long.
However they are brilliant for freezing. Pop them into a freezer bag or container and freeze for up to 2 months.
They will defrost at room temperature in a couple of hours. I add them straight to lunchboxes frozen and they are defrosted by lunchtime.
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Easy mini chocolate chip muffins made with just six simple ingredients. Great for a kids afternoon snack or to add to lunchboxes
These mini muffins will keep for 2 days in an airtight container.
They can also be frozen for up to 2 months. Defrost at room temperature in a couple of hours.
The post Mini Chocolate Chip Muffins appeared first on My Fussy Eater | Easy Family Recipes.
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I’ve been asked by a lot of people recently to post more snack recipes for kids. My kids are absolute snack monsters and whilst I do buy pre-made shop snacks for them, I also like to have a couple of homemade snacks on hand as a healthier alternative.
These Mini Muffins are brilliant. They’re so easy to make with just six ingredients and are great for freezing. They are also brilliant for younger kids and toddlers or children who won’t eat a whole normal sized muffin.
Ingredients
The six simple ingredients are:
- eggs
- melted butter
- plain yogurt
- honey or maple syrup
- self raising flour
- chocolate chips
And all the measurements and instructions are in the recipe card at the bottom of this page.
How To Make Homemade Mini Muffins
These are so easy to make, with everything being mixed in one bowl.
- Step 1: Add the eggs, melted butter, yogurt and honey to a large bowl and mix well.
- Step 2: Add the flour and chocolate chips.
- Step 3: Fold in the flour and chocolate chips but do not over-mix it.
- Step 4: Divide the mixture between a 24 hole mini muffin tray.
Substitutions
If you want to make these mini muffins gluten or dairy free, simply swap for gluten free flour and dairy free yogurt and chocolate chips.
You can also change up the flavour. I have a Lemon Mini Muffin recipe here which you might like.
Storing & Freezing
These muffins will only keep for a couple of days in an airtight container. Because they contain no preservatives they unfortunately don’t last too long.
However they are brilliant for freezing. Pop them into a freezer bag or container and freeze for up to 2 months.
They will defrost at room temperature in a couple of hours. I add them straight to lunchboxes frozen and they are defrosted by lunchtime.
Looking for more recipes to try?
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Mini Chocolate Chip Muffins
- Author: Ciara Attwell
- Prep Time: 7 minutes
- Cook Time: 16 minutes
- Total Time: 23 minutes
- Yield: 24
Print RecipePin RecipeDescription
Easy mini chocolate chip muffins made with just six simple ingredients. Great for a kids afternoon snack or to add to lunchboxes
Ingredients
- 2 medium eggs
- 50g melted butter
- 130g plain yogurt
- 50g honey or maple syrup
- 150g self raising flour
- 50g chocolate chips
Instructions
- Preheat the oven to 180c fan.
- Add the eggs, melted butter, yogurt and honey to a large bowl and mix well.
- Fold in the flour and the chocolate chips.
- Divide the mixture between a 24 hole mini muffin tray. I am using a silicone one here but if you are using a metal one you will need to grease it first.
- Bake in the oven for 16 minutes.
- Allow to cool for a few minutes before popping the muffins out.
Notes
These mini muffins will keep for 2 days in an airtight container.
They can also be frozen for up to 2 months. Defrost at room temperature in a couple of hours.
The post Mini Chocolate Chip Muffins appeared first on My Fussy Eater | Easy Family Recipes.