Slimming World – Mini Double Chocolate Chip Muffins

Ready in about 35 minutes

Syns per serving – Green 2½, Original 2½, Extra Easy 2½


  • Fry Light
  • 198g Plain flour
  • 1 tsp bicarbonate of soda
  • 57g white chocolate chips
  • 28g cocoa powder
  • 2 tsp mixed spice
  • 57g oatmeal
  • 1 tbsp artificial sweetener
  • 57g low-fat spread suitable for baking (such as Anchor light spreadable)
  • 1 egg
  • 227g Total 0% Fat Greek Yogurt
  • 113ml skimmed milk


  1. Preheat the oven to 200C/Gas 6. Place 36 mini muffin cases on a muffin tray. Spray with a little Fry Light and set to one side.
  2. Sift the flour and bicarbonate of sofa into a bowl and stir in the chocolate chips, cocoa, mixed spice, oatmeal and sweetener. Melt the low-fat spread and beat the egg, then whisk them together with the yogurt and milk. Add this mixture to the flour and stir until well combined.
  3. Spoon the mixture into the muffin cases and bake for 12-15 minutes or until cooked through. Remove from the oven, cool on a wire rack and serve.