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Mother’s Day. Every one celebrates it differently. Some spend time with their mothers or grandmothers, the ones who already have kids either prefers to spend it with them, or without them. Really, either one is ok. Especially when you have more than one. Mine was a healthy mix of kids and no kids. Since I am all out of grandmothers and my parents live in Israel, my kids are it.

The day started out pretty great, I got to sleep in, my husband took the kids to pick up my favorite breakfast – Toasted bagel, lox, tomato and capers, yum! In the afternoon I worked out and even spent a few hours in the office (which yes I do enjoy), then I made some delicious mini chocolate chip muffins “with” the kids, followed by my husband making Fillet Mignon for dinner. Not too shabby.

Now lets rewind a bit to those Chocolate Chip muffins. I LOVE to bake. It’s been a while since I have spent time in the kitchen making treats like this because I’m trying to get in really good shape and let’s face it, baked goods and exercise don’t really go hand in hand. I’ve tried to bake healthy, but no one expressed any interest in eating whole wheat banana bread with no dairy of any kind, and I would end up having to eat the entire thing, which healthy or not, too much banana bread is not good for any one.

I had to make sure these kids actually ate what took 20 minutes of prep and yelling, and 10 minutes in the oven. One of my mistakes in the past was making everything with a banana base, but when both your kids can’t actually stand bananas, my baking failed before it even started.

So this time, I decided to make regular muffins, with regular milk instead of unsweetened almond milk and milk chocolate chips instead of extra dark dairy free chips. The things mommy does for you kids, you better appreciate me when you get older, or really at any point along the way.

I found a simple recipe for mini chocolate chip muffins on a site called Together As Family, put the kids in adorable aprons and got to work. Just so we’re clear, Max gave up on our baking project right after the picture above was taken and Everleigh got yelled at several times for putting her hair in the batter and licking the mixing spoon, while mixing. But that’s just baking with kids, be prepared to lose it.

FYI I always use this silicone muffin pan for all my muffin baking needs. Easy cleanup and no worrying about pieces of the metal coating getting into your muffins.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup 2% milk
  • 1/2 cup milk chocolate chips

*Original recipe was adjusted based on the ingredients I used.


  1. Preheat oven to 375 degrees. Spray the inside of a mini-muffin pan with cooking spray. * I use coconut oil spray.
  2. In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined.
  3. In a separate small bowl, mix oil, egg, vanilla extract, and milk. Whisk together.
  4. Pour the wet ingredients into the dry. Using a rubber spatula, very gently fold the ingredients together. Fold in the chocolate chips. * Mix gently, over mixing will make the muffins too dense instead of light and fluffy.
  5. Spoon batter into the muffin pan. Fill each muffin cup about 3/4 full.
  6. Bake for 10-12 minutes. Let cool in the pan for a couple of minutes and then move to a cooling rack.