A delicious, moist and fluffy chocolate chip muffin recipe which takes 1 minute to whip up in the microwave but also comes with an oven tested version! It’s low calorie, gluten free and comes with a trialled and tested vegan, high protein and paleo version! A healthy snack or treat to enjoy anytime!
1large egg whitefor a vegan version, use 1 flax egg*
1T- 1/4 cup dairy free milk of choice**
1Tmini dairy free chocolate chipsdivided
For the microwave version
In a small bowl, combine the dry ingredients and mix well. Add half the mini chocolate chips and set aside.
In a separate small bowl, combine the dairy free milk with the egg white (or flax egg) and whisk lightly. Add the mixture to the dry mixture and mix until just combined. Top with extra chocolate chips.
Grease a large mug or deep bowl (I used a cereal bowl) generously and pour the batter in it and microwave for 50 seconds-2 minutes (Depending on brand and wattage).
Remove from bowl and enjoy!
For the oven version
Preheat the oven to 180 degrees celsius. Grease a large ramekin with oil and set aside.
Follow directions as above and once ready, bake in the oven for 10-12 minutes, until a toothpick comes out clean.
* You can use the whole egg but it will be slightly more flat ** You may need more depending on what flour you use Double the ingredients for a huge, bakery style muffin sized treat!