Chocolate - what more do I need to say??? The great thing about these muffins is that they taste like a cupcake, but are made with wholesome ingredients, like zucchini, carrots, and flaxseed. These muffins make a great on-the-go breakfast or a light afternoon snack; and they are jam packed with potassium and vitamin A. If you have picky eaters in your family, this is a great way to sneak in some vegetables!
Makes 12 muffins
1 small zucchini, shredded (use a cheese grater, drain to remove excess water)
1 small carrot, shredded (use a cheese grater)
1 1/4 cup low fat milk (you can substitute almond milk if preferred)
2 tsp apple cider vinegar (trust me, you won't taste it!)
1 tsp vanilla
1 Tbsp flaxseed
1/2 cup unsweetened apple sauce
2 cups whole wheat flour
1/2 cup cocoa powder
1/2 cup brown sugar (you can substitute honey or maple syrup if preferred)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate mini chips (you may substitute with walnuts or carob chips if preferred)
1. Preheat oven to 350 degrees.
2. Spray a non-stick muffin tin with cooking spray (i.e. Pam)
3. In a small bowl mix together flour, salt, baking powder, baking soda, and cocoa powder. Mash with a fork or press through a sieve to remove any clumps.
4. In a large bowl, mix together egg, sugar, milk, vinegar, apple sauce, and vanilla. Once mixed, add flaxseed, carrots, and zucchini, and mix together. Lastly, stir in chocolate chips.
5. Divide mixture between into prepared muffin tin, filling just below the top.
6. Bake for 15-20 minutes, ensuring not to over bake. Tip: stick a toothpick into muffin, if it comes out clean, the muffins are ready. If it comes out with batter, the muffins are not ready. Remove muffins from oven and let cool.
Tip: I pack 2 muffins in a little zip lock bag and freeze them, this way I can take them out for a quick breakfast or snack.
Fat 6.1 g
Carbohydrates 41.4 g
Fibre 5.3 g
Sugars 21.8 g
Protein 4.9 g