Fudgy Choc Veggie Muffins (with Immunity Boost)
Recipe by Ashleigh Cooks (@ashleigh.cooks). Packed with five veggies, banana, and a scoop of Unrefined Nutrients Kid’s Immune Protein.


Wet
- 1 carrot, grated
- 1 zucchini (small, or 1/2 large), liquid squeezed out
- 1/2 small sweet potato, peeled & grated
- 1–2 handfuls spinach
- 1 ripe banana
- 2 small cooked beetroot, peeled
- 1/4 cup olive oil
- 2 tbsp maple syrup (or 4 soaked, mashed Medjool dates)
- 2 eggs
- 1 tsp vanilla extract
Dry
- 1 cup plain flour
- 1 tsp baking powder
- 3 tbsp cocoa powder
- 1 cup almond flour
- 1 cup chocolate chips (optional)
- 1 tbsp Unrefined Nutrients Kid’s Immune Protein – Cacao Cavalry
- Blend the wet ingredients. Preheat oven to 180 °C (fan-forced). Add all wet ingredients to a blender and blend until smooth.
- Combine with dry ingredients. In a large bowl, mix all dry ingredients. Pour in the blended mixture and stir until just combined.
- Fill & bake. Line a muffin tin with silicone patty pans. Fill each cup about 3/4 full. Bake 15 minutes, or until a skewer comes out clean.
- Serve. Cool slightly before serving.
Fridge: up to 3 days in an airtight container.
Freezer: up to 3 months.