Mini Muffins

My daughter Mik, is always asking me to bake with her. Which is literally a dream come true for me, so I try and say ‘yes!’ as much as I possibly can.

Sometimes, I come up with the recipe to help use up ingredients we have on had, but mostly she has a very specific idea in mind.

This time it was “tiny muffins, with tiny chocolate chips”.

So that’s just what we did.

The egg cracking concentration is real.

Ingredients:

1/3-1/2 C. Maple Syrup, to taste

3 TBS. Olive Oil

2 Eggs

2 tsp. Vanilla Extract

1 1/4 C. Plain Yogurt

1 C. GF Flour

3/4 C. Almond Flour

1 tsp. Baking Soda

3/4 C. Chocolate Chips (more if using “tiny” chips, per your toddler’s request)

Method:

Preheat oven to 350. Line a muffin tin with liners.

Add all the wet ingredients to a large bowl. Mix well. Then add all the dry ingredients. Mix until combined. Fold in chocolate chips. Spoon into the lined muffin tins. Bake for 13-20 minutes depending on the size of muffin you are making.

These are the perfect snack or breakfast on-the-go.

Enjoy!

Adapted From: Fit Foodie Selma

Yum.