Recipe: Healthy Chocolate Muffins
If there’s anything that always goes down well in my house, it’s chocolate-flavoured snacks. These chocolate muffins are a huge hit in my family, and taste great, even with grated vegetables in them! This recipe easily lends itself to customisation, too. Feel free to experiment with swapping the flour (buckwheat flour would make them gluten free) or switch up the veggies you use in them.
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 12 muffins
Ingredients
2 1/4 cups wholemeal flour
2 1/2 tsp baking powder
1 large zucchini, grated
1 large carrot, grated
3/4 cup pitted dates, chopped
1/3 cup honey
3 eggs, gently whisked
1 cup milk
1/3 cup olive or avocado oil
Method
Preheat the oven to 180C.
Gently press the grated zucchini and carrot with paper towel or a clean cloth a few times to remove some of the moisture.
Add the flour and baking powder to a large bowl and stir to combine. Add the remaining ingredients and mix until just combined.
Line a 12-cup muffin tray with paper liners (or grease with butter/oil if you prefer paper-free). Divide mixture evenly into the muffin cups.
Bake for 30 minutes or until a skewer inserted into the middle of the muffin comes out clean.
About the Author
Lizzie Stow is a clinical naturopath from Newcastle, Australia.
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