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Loaded Choccy Muffins
12
Sep
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Baking Pan | Silicone Muffin Pan 6 Cup |
| Serves | 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
Recipe created by boobtofood
Step 1
Preheat oven to 180°C fan-forced. Line a muffin tin with 10 liners.
Step 2
In a blender or food processor, blend banana, eggs, oil, milk, yoghurt, vanilla, maple syrup and spinach until smooth.
Step 3
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.
Step 4
Spoon into muffin liners and bake for 20–25 minutes, or until a skewer comes out clean.
Allow to cool before serving.
