These are the quickest and easiest muffins I've made. Only 6 ingredients plus your choice of flavour. With an hour to go before we went visiting, these were mixed and baked in no time. I also made a runny icing with icing sugar and lemon juice to drizzle over, topped with sprinkles for extra child-friendliness. Mini muffins only take 5-7 min to bake, so be careful not to overbake or else it might just taste like a rubber ball.

Makes about 36 mini muffins
200g almond flour/meal (or mix of 100g almond flour and 100g another flour)
1/2 tsp baking soda
3 eggs
1/4 c milk
2 tbsp natural sweetener (I prefer rice syrup, honey or maple syrup)
optional: 1 tsp lemon juice or 1 tsp vanilla extract
1/2 c blueberries (fresh or frozen)
1/2 c raspberries (fresh or frozen)
1/4 c chocolate chips

Preheat oven to 180C. Line 3 x 12-mini muffin tins with patty pans or lightly grease.
In a bowl mix the almond flour and baking soda. Add the eggs, milk, sweetener and lemon juice/vanilla if using and whisk until fully combined. Spoon into 2 of the muffin tins. Put 3 blueberries on top of 12 muffins and 3 raspberries on top of the next tray of muffins. Bake for 5-7 min.
Meanwhile, mix the chocolate chips into the remaining batter in the bowl, then spoon into the last muffin tray. Take out the first 2 muffin trays once cooked through and put the last muffin tray into the oven to bake for 5-7 min.

These muffins are fine plain too, using vanilla extract. Or make citrusy ones using lemon juice and zest, orange juice and zest or lime juice and zest.