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)*
- 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.