Veggie packed chocolate muffins
These Veggie-Packed Chocolate Chip Muffins are a healthy, family-friendly bake made with hidden spinach, carrot and banana for an extra boost of goodness. Naturally sweetened with honey or maple syrup and studded with chocolate chips, they're perfect for lunchboxes, after-school snacks and little hands to help make in the kitchen.
Equipment
Ingredients
- 30 g baby spinach
- 100 g grated carrot - 1 med carrot
- 1 small ripe banana - or swap for apple puree
- 2 eggs
- 1 tsp vanilla extract
- 100 ml vegetable oil or melted butter
- 30 ml milk of choice
- 80 g honey or maple
- 1 tbsp white vinegar or lemon juice
- 225 g self raising flour or plain flour with 1.5 tsp baking powder
- 25 g cocoa powder
- 1 tsp bicarbonate of soda
- 100 g chocolate chips - half for the mix and half to sprinkle on top
- Note: You must blend the vegetables so they break down and are like liquid. The liquid is needed in this recipe. Not blending the spinach, grated carrot will give a very different result, it’s not advised for this recipe.
Instructions
- Preheat the oven 180ºc fan. Line a muffin tin with muffin cases - I use Dr. Oetker cases.
- To a powerful blender add the spinach, carrot, banana, eggs, blend until really smooth. Pour into a large mixing bowl. Then pour in the veg oil, milk, honey, vinegar and vanilla whisk well to combine.
- Sieve in the self raising flour, cocoa powder and bicarbonate of soda, use a spatula to gently mix until no flour remains. Stir in half the chocolate chips.
- Scoop or spoon into the muffin cases, sprinkle the other half of the chocolate chips on top.
- Bake for 20-25 minutes. Test with a cocktail stick, when it comes out clean they are done.
- Storage: Good for 3 days in an air tight container.
- Freezer: Good for 3 months in a ziplock bag.
Tried this recipe?Let us know how it was!