Healthy Chocolate Muffins (with veggies!)
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Carrot (grated)
- 100 g Courgette (zucchini) (grated, liquid squeezed out)
- 50 g Spinach
- 4 tablespoons Vegetable oil
- 2 Bananas
- 4 tablespoons Maple syrup
- 2 tablespoons Chia seeds
- 2 Eggs
- 130 g Plain flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 30 g Cocoa powder
- 50 g Milk chocolate chips
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐF/Gas 5.
- Put 100 g Carrot, 100 g Courgette (zucchini), 50 g Spinach, 2 Bananas, 4 tbsp Vegetable oil, 4 tbsp Maple syrup and 2 Eggs into a blender. Blend until smooth.
- In a large bowl, add 130 g Plain flour, 30 g Cocoa powder, 1 tsp Baking powder, 1 tsp Baking soda and 2 tbsp Chia seeds.
- Add the blended vegetable mixture to the dry ingredients. Gently fold until a smooth batter is formed. Add 50 g Milk chocolate chips and fold in.
- Divide the batter between 10 muffin cases. Bake for 20-25 minutes.