Hidden Vegetable Chocolate Muffins
Moist muffins loaded with the goodness of vegetables and chocolate chips! Perfectly sweet treat for any day of the year!
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Servings muffins
Ingredients
- 2 bananas
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 eggs
- ¼ cup maple syrup
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- 1 ¾ cups plain (all purpose) flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 180C / 350F. Line a 12-cup muffin tin with cupcake liners. Line a second muffin tin with 4 cupcake liners.
- Place bananas, zucchini, carrot, eggs, maple syrup, vanilla extract and coconut oil in a blender or food processor. Process to a smooth puree.
- Add the puree to a large bowl. Add flour, cocoa powder, baking powder, baking soda and salt. Gently stir until just combined.
- Add chocolate chips. Fold in gently.
- Pour ¼ cup batter into each cupcake liner. Do not overfill.
- Transfer muffin tins to oven. Bake for about 20-25 minutes or until a skewer inserted into the center of the muffins comes out clean.
- Cool in pan for 10 minutes before transferring the muffins into a wire rack to cool completely.
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Notes
- Gluten free option - Use oat flour.
- Storage - Freeze for a quick breakfast-on-the-go.
- Sweetener - Replace maple syrup with brown sugar if you like.
Nutrition
Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 77mg | Potassium: 154mg | Fiber: 2g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg