Hidden Veggie Chocolate Mini Muffins
Equipment
- blender
Ingredients
- 2 large ripe bananas (200g peeled weight/355g pre-peeled)
- 1 zucchini, ends chopped off (175g)
- 1 carrot, peeled and chopped (85g pre-peeled)
- 1 handful of baby spinach
- 1/3 cup/ 35g of cacao or cocoa powder
- 1 cup/ 140g of self-raising flour (you can substitute with plain flour and 1.5 tsp of baking powder)
- 1/2 cup/ 125ml of soy milk (or other)
- 1/4 cup/ 60ml of coconut oil
- 1/4 cup/ 60ml of maple syrup
Optional
- 1/3 cup of chocolate chips to stir in and decorate on top (we used our choc chip recipe)
Instructions
- Preheat the oven to 180c/350f.
- Add all the ingredients (except for the choc chips) to a blender and blend until smooth.
- Stir through the choc chips, then evenly pour the batter into your muffin tin, topping with any additional choc chips.
- Place in the oven and bake for 22-24 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!
Notes
Store on the bench in an airtight container for 2 days, in the fridge for up to 5 days, or freeze for up to 2 months. If served straight from the fridge they will be firmer due to the coconut oil, you can leave to soften for 15 minutes at room temperature or warm briefly before serving.
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.