Preheat oven to 170C and lightly spray 12 holes of a muffin tin tray with cooking oil spray or line with muffin cases.
Sift flour into a large mixing bowl and combine with the chocolate bits.
Whisk eggs and combine with milk, olive oil, honey and vanilla.
Make a well in the flour mix and add all the liquids, stir to combine well.
Divide batter between each muffin tin hole and bake for 15-20 minutes until a skewer comes out clean when inserted in the centre.
Store leftovers in an airtight container for 2-3 days or freeze to defrost as needed.
183 calories per muffin
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