Zucchini Choc-chip Muffins
20 min + cooling
12 large muffins
If my seven-year-old eats a recipe that contains zucchini, I know I'm onto a winner! These sweet little muffins are just the trick for a little extra nutrition.
1 ¾ cups spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup extra-virgin olive oil
½ cup mashed ripe banana (about 2 bananas)
2 eggs, preferably at room temperature
1 cup plain Greek yogurt
2 teaspoons vanilla extract
1 cup finely grated zucchini
1/4 cup organic dark choc chips (optional)
Preheat the oven to 200 degrees Celcius. Grease all 12 cups on your muffin tin with butter, or olive oil.
In a large mixing bowl, combine the flour with the baking powder, baking soda and salt. Mix them together with a whisk.
In another mixing bowl, combine the oil, banana, vanilla and eggs and beat well. Then add the yogurt . Mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold the zucchini and choc chips into the batter.
Divide the batter evenly between the 12 muffin cups Bake the muffins for 17 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the fridge for up to 5 days. Freeze leftover muffins for up to 3 months.