Veggie Loaded Choccy Muffins

A RECIPE from Simple. Our weeky Meal Plan Subscription.

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These muffins are rich, chocolatey and packed with goodness - and they’re perfect for the kids lunchboxes too.

Our VEggie loaded choccy muffins

Ingredients

• 2 1 1/2 cups Spelt Flour (or regular flour)

• 1/3 cup Cocoa Powder

• 1 tsp Baking Powder

• 1 tsp Baking Soda

• 1/2 tsp Sea Salt

• 1/2 cup Dark Chocolate Chips (+ more for topping)

• 1 Carrot (grated)

• 1 Zucchini (grated, squeeze excess water)

• 1 cup Baby Spinach

• 1/2 cup Plain Greek Yogurt (or coconut yoghurt for dairy free)

• 1/2 cup Honey (or pure maple syrup)

• 1/4 cup Avocado Oil (or melted butter)

• 2 Eggs

• 1 tsp Vanilla Extract
  

DIRECTIONS

1. Preheat oven to 180 degrees C and grease or line a 12-tin muffin pan with liners.

2. Add the flour, cocoa powder, baking powder, baking soda and salt to a large bowl and whisk to combine and set aside.

3. Next, add all the wet ingredients including the carrot and zucchini, to a blender or food processor. Run on high until the batter is completely smooth, stopping to scrape sides as needed.

4. Pour wet ingredients into bowl with dry ingredients. Stir gently until just combined. Do not over mix. Fold in mini chocolate chips with a rubber spatula.

5. Divide the batter evenly into muffin tin. Top with extra chocolate chips. Bake for 20-25 minutes, until a toothpick inserted into the center muffin comes out clean.

6. Note: Bake time will depend on your oven and moisture in your zucchini + carrots. Start checking for doneness around 18 minutes and add 1-2 minutes until toothpick or fork comes out with no batter sticking