Single-Serve Chocolate Chip Muffin

I love mug cupcakes and other pint-sized recipes because Trevor and I have different tastes when it comes to desserts. I respect the fact that he doesn't always like the healthy-versioned stuff that I make by whipping up smaller batches of baked goods. This recipe was inspired by those small batches.

A little bit of browsing online led to me being overwhelmed with the amount of variations of single-serve cupcakes and muffins. I combined suggestions from a handful of recipes and came up with this sweet treat!

Make it for a yummy breakfast or as a dessert for after dinner - it's up to you!

 

Here's what you need to do:

Preheat your oven to 340 degrees F. Line a muffin tin with one cupcake liner {yes, just a single liner}.

Grab a cereal bowl. Add the following to it: 1 1/2 tablespoons whole wheat flour, 1 1/2 tablespoons all-purpose flour, a pinch of salt, 1/3 teaspoon baking powder, 1 tablespoon mini chocolate chips, anywhere from half to one whole packet of stevia depending on your tastes {or one packet of Splenda or other sugar sub}, 1 1/2 tablespoons milk {I used unsweetened almond milk, but you could use skim, too}, 1/2 teaspoon vanilla extract, and 1/2 tablespoon butter {I used a light butter}.

Mix everything together until moist, then transfer into the cupcake liner. Bake for 15-20 minutes.

Enjoy!

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