I looked at probably 20 mini muffin recipes and tweaked a few to create these. They are a huge hit in out house and I think they will be in your house too!

They are perfect for a little on the go snack, fun to have out for breakfast with eggs or even just a little snack attack.

I haven’t tried these yet with freshly milled flour, but it is something I’ll be testing out soon. I’ll be sure to share the recipe once I master them. If you are interested in Freshly Milled Flour, check out this recipe.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ tsp ground nutmeg
• 2 large eggs
• 1 cup plain yogurt (we have also substituted with cream cheese when I was out of yogurt and they are still very good, a little more dense and dryer the next day vs when you use yogurt)
• ⅔ cup coconut sugar
• 8 tablespoon warm melted unsalted butter (be sure to have extra butter for the pans)
• 2 teaspoon vanilla
• 1 cup mini chocolate chips

Directions:

Prep both mini muffin pans by buttering each muffin spot. This takes a minute so if you have kids, this is a great task to give them.

Preheat the oven to 380.

First add butter to a small pot and melt. I melt until it’s 70% melted, then I set the pot on cool burner to finish melting.

In a mixing bowl add flour, coconut sugar, baking powder, baking soda, salt and nutmeg. Mix all ingredients.

Mix in the butter.

Now mix add the eggs, yogurt and vanilla and mix.

I finally fold in the the mini chocolate chips with my wooden spoon.

Fill 2 mini muffin pans. I only fill each one to the top of the muffin hole, if you go over then you won have enough for the second full pan & the really full ones will be pretty massive on top. These are the ones I use, they are not coated in toxic non-stick!

Bake at 380 for 12 minutes. A toothpick should come out clean.

Let them sit in the pan for 4 minutes before removing to a cooling rack.

Once completely cooled, store in an airtight container on the counter for the next few days. (Ours typically only last 24-48 hours, because we eat them all). We use a glass container to store our muffins, I shared some kitchen swaps here, if you have been looking.

I hope you enjoy these as much as we do!

Eryka