Double Choc Muffins

These muffins are moist, rich, and secretly packed with veggies—perfect for a wholesome snack or lunchbox treat. Dairy-free and refined sugar free, they’re a delicious way to sneak some extra nutrients into your day—and no one will even notice the courgette! Trust me, you’ll be making these on repeat in no time.

This recipe is from the Sweets & Snacks Chapter of Family Cooking - a cookbook loved by thousands of parents!

Prep time: 10 minutes

Cook time: 20 minutes

NF, DF

Freezer friendly, meal prep friendly, lunchbox friendly

INGREDIENTS:

1 ¼ cup courgette, finely grated

2 ripe bananas

1/3 cup coconut oil, melted

½ cup milk of choice

¼ cup pure maple syrup

1 tsp vanilla extract

2 free-range eggs

1 ½ cup white spelt flour

¼ cup raw cacao

1 tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon

½ cup dark chocolate chips

METHOD:

Preheat your oven to 170°C degrees. Line a muffin tray with cupcake liners or lightly grease with coconut oil.

In a medium bowl, combine the mashed bananas, coconut oil, milk, maple syrup, and vanilla extract. Stir until well combined, then add the egg and mix again until combined.

In a separate large mixing bowl, sift together the flour, cacao powder, baking soda, baking powder, and cinnamon. Whisk to evenly combine.

Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently until just combined. Use a clean tea towel or paper towel to squeeze out the excess moisture from the grated courgette. Fold the squeezed courgette and chocolate chips into the batter.

Divide the batter evenly between the 12 muffin cups. Bake for 19–20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Allow to cool in the tray for a few minutes, then transfer to a wire rack to cool completely.

This recipe makes 12 muffins.

To store:

Once completely cooled, store in an airtight container at room temperature for 3 days, in the fridge for up to 1 week for in the freezer for up to 3 months.

Swaps:

You can swap spelt flour for plain flour and use cocoa instead of cacao