Choccy Veggie Muffins
Meaghan
12
15 minutes
20 minutes
216
Snacks
These are a staple in my home; you will find me in my kitchen every Sunday, prepping them for the week. Inspired by the Loaded Choccy Muffins from Boob to Food, these muffins are an easy way to get vegetables into your little one's diet that taste like they're getting a treat.
Ingredients
1 ¼ cups organic, unbleached white flour or spelt flour
½ cup cacao powder
1 tsp baking powder
½ tsp cinnamon
½ teaspoon of sea salt
¼ cup raw/unhomogenised milk or almond, oat, soy for dairy free
¼ cup greek or coconut yogurt
⅓ cup olive oil, avocado oil or melted coconut oil
¼ cup organic maple syrup or raw honey
1 tsp vanilla extract
1 ripe banana
1 cup grated zucchini, squeeze out excess liquid
1 cup grated carrot
2 eggs
1/4 cup chocolate chips or cacao nibs
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½ cup spinach (if not on a low histamine diet)
Directions
Preheat oven to 180°C fan-forced/350°F. Line a muffin tin with 12 liners.
In a large bowl, mix together flour, cacao powder, baking powder, salt, and cinnamon.
In a blender or food processor, blend banana, oil, milk, yoghurt, maple syrup, vanilla, and spinach (if including) until smooth.
Pour the wet mixture into the dry ingredients, add eggs and mix together.
Add in the grated zucchini, carrot and choc chip and mix until just combined.
Spoon into muffin liners and bake for 20–25 minutes, turning half way through, until a skewer comes out clean.
Cool before serving.
