Chocolate and Banana Muffins (with a hidden vegetable)!

Perfect for school lunches or as a quick grab-and-go snack, these muffins are not only delicious but also packed with essential nutrients. With a blend of fibre, protein, potassium, and B vitamins, they'll keep you feeling satisfied and energised throughout the day.

After whipping up multiple batches of these muffins in the past week, I couldn't resist sharing the recipe with all of you who expressed interest after seeing them on my Instagram story. So, without further ado, let's dive into how to make these delectable treats!

Ingredients:

2 large eggs
1 cup of flour (I opted for white organic)
2 teaspoons of baking powder
1 medium zucchini
1 large ripe banana
30ml of milk
3 tablespoons of cocoa powder
3 tablespoons of maple syrup
A pinch of salt
30 grams of dark chocolate, chopped or chocolate chips

Method:

Preheat your oven to 180 degrees Celsius on fan bake. Line a muffin tray with 24 small patty pans.
In a blender, combine the zucchini, banana, milk, maple syrup, and eggs until you have a smooth liquid mixture.
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. Pour the liquid mixture into the dry ingredients and mix until you achieve a thick, smooth texture. Stir in the chopped dark chocolate.
Fill each patty pan with the batter and bake for approximately 10 minutes, or until a toothpick or knife inserted into the center comes out clean.
Once baked, you can enjoy these muffins hot with a dollop of butter or store them in an airtight container for convenient snacks throughout the week.

There you have it, a simple yet scrumptious way to sneak some veggies into your snacks! These Zucchini, Banana Chocolate Muffins are proof that healthy eating doesn't have to be boring. Whether you're a busy parent or simply looking for a nutritious treat, give this recipe a try and let me know what you think.

Happy baking!