Hidden Veg
Double Choc Muffins
Recipe by Nicola Scruby
I have now tested this recipe twice this week and can confirm they are an absolute hit! Usually my kids will have one muffin out of a batch and won't eat any more… not the case with these ones! The second time I made them I used a combo of white choc chips and dark choc chips (to mix it up). They taste SO good!
What's hiding inside
Carrot, zucchini and white beans get blended into the wet ingredients, alongside banana, eggs and Greek yoghurt. Cacao and choc chips do the rest.
The cacao swap
These work beautifully with plain cacao. If you have our Kids Immune Protein in Cacao Cavalry in the pantry, you can swap some of the cacao for it: use 2 tbsp cacao plus 1½ tbsp Cacao Cavalry instead of 3 tbsp cacao.
Cacao Cavalry is made with pasture-raised collagen and organic cacao, plus active B vitamins from organic quinoa sprouts, vitamin C, zinc, and vitamin D from shiitake mushroom powder.
Ingredients
Wet
- 1 small carrot, roughly chopped
- 1 small zucchini, grated and squeezed hard in a tea towel (about ⅓ cup after squeezing)
- ¼ cup white beans, rinsed
- 1 very ripe banana
- 2 eggs
- ½ cup Greek yoghurt
- ⅓ cup maple syrup
- ¼ cup melted butter, coconut oil or light olive oil
- 1 tsp vanilla (optional)
Dry
- ¾ cup GF plain flour or plain flour
- ½ cup almond flour
- 3 tbsp cacao (or 2 tbsp cacao + 1½ tbsp Kids Immune Protein Cacao Cavalry)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup choc chips (I used a mix of white and dark)
Method
- 01 Preheat the oven to 180°C fan (200°C conventional). Line a 12-hole tin with cases and spray them lightly with oil, or use silicone or parchment cases.
- 02 Blend all the wet ingredients until smooth.
- 03 Add the dry ingredients (not the choc chips) and blend just until combined.
- 04 Stir in the choc chips. The batter should be thick and scoopable, not pourable. If it's runny, add 1 to 2 tbsp more flour.
- 05 Fill the cases ¾ full. Bake for 30 to 35 minutes, until a skewer comes out with a few moist crumbs, not wet batter.
- 06 Leave in the tin for 5 minutes, then cool COMPLETELY on a rack. Wait at least 30 minutes. Don't eat them while they're warm, as they'll stick to the cases. The paper releases cleanly once they're cold and the crumb has set. Warm = sticks, every time.
