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  • Hanna Watson

Healthy Chocolate & Zucchini Muffins

Updated: Sep 19



So easy to make and delicious. These are dairy & wheat free, great for toddlers, school lunch boxes, for morning or afternoon tea! Anytime of the day really. Enjoy.

DRY INGREDIENTS:

• 1 cup wholemeal spelt flour • 1 cup almond meal • 2 tsp baking powder

• 1 cup grated zucchini (I used a box grater)

• 1/3 cup cacao

• 1/3 cup rolled oats

• 1/3 cup shredded coconut

• 1/3 cup dark choc chopped into small bits (omit if you'd like a healthier muffin)

In a large mixing bowl, combine the dry ingredients and mix together well. WET INGREDIENTS: • 1/3 cup extra virgin olive oil (evoo) or coconut oil • 1/3 cup maple syrup or honey

• 2 eggs whisked

• 2/3 cup almond milk (or milk of your choice) • 1 tsp vanilla essence

In a separate mixing bowl, combine all wet ingredients and whisk until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be wet.

Grease a muffin tray or line with baking paper if not non-stick.

Bake in a 180 degree oven for approx 20 mins or until cooked.

Suitable for freezing!


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