Pineapple Chocolate Chip Mini Cakes

OK, I admit I started out to make a healthy tea time treat…and got a little off track by adding chocolate. However, a little bit of chocolate goes a long way in these “cakes” to make you feel like you are really indulging in something good. And they are perfectly portioned for a healthy dessert or a sweet snack.

Ingredients:

1 8oz can of pineapple chunks (in 100% juice)

1 cup white flour

1 tsp baking powder

1 tsp baking soda

Pinch of salt

¼ tsp of ginger root

1 tsp vanilla extract

1 tablespoon agave nector

2 tablespoons mini chocolate chips

Directions:

Preheat oven to 150. Grease 6 muffin cups.

Mix flour, baking powder, baking soda, salt, ginger root, and vanilla extract.

Add agave nector and pineapple pieces, reserving the juice. Mix together before adding the pineapple juice slowly, until the mixture is a wet dough.

Gently fold in chocolate chips.

Bake in muffin tins until brown on top, around 18 minutes.

 *Makes six small muffins