Hidden Veggie Chocolate Muffins

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Makes: About 12 muffins • Prep Time: 10 Min • Bake Time: 18–20 Min

I N G R E D I E N T S

• 1 cup all-purpose flour

• ¼ cup cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ⅓ cup maple syrup

• ¼ cup coconut oil

• 2 eggs

• 1 tsp vanilla extract

• ½ cup grated carrot

• 1 cup spinach

• ⅓ cup cooked beets

• ½ cup grated zucchini

• 1 ripe banana

• ¼ cup milk of choice

• ½ cup mini choc chips (optional)

D I R E C T I O N S

1. Preheat oven to 180°C (350°F). Line a 12-hole muffin tray with cases.

2. In a blender, combine maple syrup, coconut oil, eggs, vanilla, carrot, spinach, beets, zucchini, banana, and milk. Blend until smooth.

3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

4. Fold the blended wet mixture into the dry ingredients until just combined. Do not overmix.

5. Spoon the batter evenly into muffin cases and top with mini choc chips if using.

6. Bake for 18–20 minutes, or until a skewer inserted into the centre comes out clean.

7. Cool slightly before serving.

   
   

N o t e :

Store in an airtight container for up to 3 days, or freeze for up to 1 month.

If frozen, simply reheat in the microwave for 20–30 seconds or pop in the lunchbox frozen to thaw by snack time.

Perfect for lunchboxes, afternoon snacks, or a sneaky veggie boost that still tastes like cake (always a hit with Parker!).