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–+ servings

Loaded Choccy Muffins

These veggie-packed chocolate muffins are the perfect nutrient-dense snack for toddlers and parents alike! Freezer-friendly and refined sugar free, they’re an easy way to add in extra veg.
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Course Snack
Servings 10 muffins

Ingredients
  

  • 2 eggs
  • 1 ripe banana
  • 1/2 cup baby spinach
  • 1 cup grated zucchini squeeze out excess liquid
  • 1/2 cup grated carrot
  • 1/3 cup oil avocado, olive or (melted) coconut oil
  • 1/4 cup milk of choice dairy, almond, oat, soy etc.
  • 1/4 cup greek or coconut yoghurt
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 1/4 cups spelt flour or plain flour
  • 1/2 cup cacao
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup choc chips or swap for cacao nibs

Instructions
 

  • Preheat oven to 180°C fan-forced. Line a muffin tin with 10 liners.
  • In a blender or food processor, blend banana, eggs, oil, milk, yoghurt, vanilla, and spinach until smooth.
  • In a large bowl, mix together flour, cacao powder, baking powder, and cinnamon.
  • Pour the wet mixture into the dry ingredients and gently fold to combine.
  • Add in the grated zucchini, carrot and choc chip and mix until just combined.
  • Spoon into muffin liners and bake for 20–25 minutes, or until a skewer comes out clean.
  • Allow to cool before serving.
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