Hidden Veggie Choc Mini Muffins
Equipment
- blender
Ingredients
- 1 large banana (120g peeled weight)
- 1 zucchini (185g, ends chopped off)
- 1 carrot (90g, peeled and chopped)
- 1 handful baby spinach
- 125 ml soy milk
- 60 ml olive oil
- 80 ml maple syrup
- 155 g spelt flour (plain flour or spelt work well here)
- 40 g cacao powder (sub with carob for under 24 months)
- 2 tsp baking powder
Optional to top
- 35 g pumpkin seeds (finely crushed)
Instructions
- Preheat the oven to 180c/350f.
- Add all the ingredients (except for the flour, cacao and baking powder) to a blender and blend until smooth.
- In a large bowl stir together the flour, cacao and baking powder, then pour over the veggie mix and stir to combine.
- Spray/grease/line a muffin tray then evenly spread the mix between the 24 holes. Top with any pumpkin seeds or choc chips.
- Place in the oven and bake for 20-22 minutes until cooked (notes below).
- Remove from the oven and allow to cool for 5 minutes before gently removing from the tin using a spoon and leave to cool on a cooling rack, they will firm up as they cool.
- Enjoy!
To make these as a Brownie:
- Follow the steps above, but instead of adding the batter to a muffin tin, pour into a brownie tin (ours measures 26x20cm), then bake in the oven for 27-30 minutes until a toothpick comes out clean.
Storage
Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freezer for up to 2 months.Notes
Our oven is fan forced, adjust accordingly if yours isn’t.
These will firm up as they cool down. Do not remove them from the oven until they are cooked, when a skewer comes out clean or when they have just stopped making the bubbling/crackling noise.
We use a nonstick tin, grease with coconut oil or use liners if needed.
These are from 24 months due to them containing cacao powder which naturally has caffeine, you can substitute with carob for younger babies or omit it from the recipe.