Chocolate cake is always welcome in our house, and it is especially welcome in muffin form for lunchboxes. I always try to add some extra goodies in to boost their nutritional value.

The carrots and zucchinis were really cheap at the markets so I decided to have a go at something different to my normal beetroot version.

These are quite a bit lighter in texture and they are very happily scoffed by all of the kids and even the biggest sweet tooth.

• Small zucchini (approx 200g), chopped
• Medium carrot (approx 80g), chopped
• Medium banana, very ripe OR 1 large egg
• 100g light tasting oil (melted coconut oil or butter works too)
• 100ml milk of choice
• 1 tsp vanilla bean paste
• 1 tsp apple cider vinegar
• 250g spelt flour (half wholemeal)* OR 230g GF flour plus 1tsp psyllium
• 2 tsp gf baking powder
• 120g coconut sugar
• 40g cocoa powder
• 3/4 tsp mixed spice
• Optional: 2 heaped tbsp hemp seeds

*When these ones aren’t going to school, I remove 50g of flour and replace it with 50g of almond meal

In to your bullet/blender/processor/thermal cooker place the veggies, banana, oil, vanilla, vinegar and milk. Then blitz until it is very smooth. (Start on speed 4 then build up to speed 10 for 8 seconds. Scrape down and use speed 10 for 10 seconds).

Add in the dry ingredients and mix gently until evenly combined (speed 4, 8 secs, then scraps down and repeat if required). If you’re mixing this by hand, whisk together the dry ingredients in a large bowl, pour in the blended wet mix and then fold together.

Spoon into lined muffin tins and place into a pre heated moderate oven for about 16 minutes, or until well risen and the muffins spring back to gentle touch.

Makes about 14-16 and they freeze and defrost well.

Enjoy 🙂