Mini Chocolate Muffins, made a little healthier and low in sugar. Brilliant for packed lunches or as an afternoon snack for kids
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Lower in sugar than shop bought alternatives, these Mini Muffins make a brilliant snack for kids to take to school in a packed lunch or to have at home as an afternoon snack.
They are soft and fluffy, brilliant to batch make and store in the freezer.
As a bonus they are also really easy to make. Everything gets mixed in one bowl with just a spoon, no special appliances required!
Start off by adding eggs, melted butter, yogurt, honey and the juice of 2 mandarins to a bowl.
The mandarins add a touch of additional sweetness but it’s not an overpowering orange flavour. To add more orange flavour, you could also add the zest of the mandarins.
Mix those we ingredients well then add in flour and cocoa powder.
Try not to overmix at this point, just enough so that the flour and cocoa powder are well combined with the wet ingredients.
This helps to keep the muffins light and fluffy.
Transfer the mixture into a 24 hole mini muffin tray. This is the Silicone Mini Muffin Tray that I am using for the recipe.
You can also use a metal mini muffin tray but be sure to grease it with a little oil or butter before adding the mixture.
Bake in the oven for 17 minutes and allow the muffins to cool for a few minutes in the tray before popping out.
They are now ready to pop straight into lunchboxes. They will keep in an airtight container for up to 3 days.
You can also freeze them in a freezer container or freezer bag. They defrost quickly so you can pop them straight from the freezer into lunchboxes.
Details of the Snack Box I used can be found here.
If you enjoyed this recipe you may also like my Mini Lemon Muffins
Mini Chocolate Muffins
Description
Mini Chocolate Muffins, made a little healthier and low in sugar. Brilliant for packed lunches or as an afternoon snack for kids
Ingredients
- 2 medium eggs
- 50g melted butter
- 130g plain yogurt
- 50g honey
- Juice of 2 mandarins
- 150g self raising flour
- 20g cocoa powder
Instructions
- Preheat the oven to 180c fan.
- Add the eggs, melted butter, yogurt, honey and mandarin juice to a large bowl and mix well.
- Add the flour and cocoa powder and mix again, just enough so that the ingredients are well combined.
- Add the mixture into a mini muffin tray, dividing equally between the 24 compartments. I used a silicone muffin tray so didn’t have to grease it but if you are using a metal one you will need to grease with a little butter or oil.
- Bake for 17 minutes.
- Allow the mini muffins to cool for a few minutes before popping out of the tray.
Notes
These Chocolate Mini Muffins will keep in an airtight container for up to 3 days. They can also be frozen. Freeze in a container or freezer bag and defrost at room temperature in a couple of hours.
