Banana Choc Chip Muffins with a Twist
Introducing my scrumptious Banana Chocolate Chip Muffins, which are boosted with zucchini. These muffins are not only moist and flavourful but also packed with fibre, potassium, magnesium, iron and vitamin C. The best part? The addition of zucchini will help your kids increase their veggie intake in the most delicious and fun manner. Perfect for fussy kids. These muffins are also school-friendly, which makes them a perfect lunchbox addition, or they can be enjoyed after sport or activities as a balanced energy and tummy filler.
DIETARY: VEG, NF
ALLERGENS: Wheat, Eggs, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
MAKES: 12 large muffins
PREP: 15 mins
COOK: 20-25 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 2 cups finely grated zucchini | |
| 2 cups wholemeal spelt flour | |
| 1 tsp baking powder | |
| 1/2 tsp baking soda | |
| Pinch sea salt | |
| 1 cup coconut sugar | |
| 2 tsp vanilla extract | |
| 2 ripe bananas, peeled | |
| 1 cup dark choc chips |
Equipment
| High-speed food processor |
Directions
1.
Preheat oven to 180°C and line a 12x muffin tray with muffin holders.
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2.
Peel and grate the zucchini, then squeeze out excess water using a sieve or wrap in a clean kitchen towel.
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3.
In a large bowl, combine all dry ingredients.
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4.
Place eggs, oil, vanilla, bananas and grated zucchini in a high-speed food processor and process until smooth.
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5.
Add dry ingredients and process until combined.
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6.
Fold through choc chips and spoon batter into the muffin holders (approx. ¾ full).
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7.
Bake in the oven for 20-25 mins or until a cake tester or knife comes out clean.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.
Prep tips: You can also bake them as mini muffins. It will make about 30 mini muffins. Reduce baking time to 15 mins.
Allergies: For a dairy-free version: Swap butter with coconut oil or extra virgin olive oil. For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend. For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps: Swap zucchini for grated carrot, butternut or parsnip.
Baby-friendly version: Leave out coconut sugar and swap choc chips for sultanas. Serve mashed or in finger food-sized pieces.
Fussy eaters: For fussy eaters, make sure that you peel the zucchini before grating.
