Chocolate muffins may sound like dessert, but they don’t have to be just a special treat.
Chocolate can be a great vehicle for nutritious ingredients like puréed fruits and vegetables.
INGREDIENTS
- 250 grams of a puréed fruit and vegetable mixture (homemade)
- 60 ml of vegetable oil
- 1 egg
- 32 grams of sugar
- 240 grams of white or whole-wheat flour
- 1/2 teaspoon of salt
- 1 tablespoon of baking powder
- 42 grams of cocoa powder
- Mini chocolate chips (optional)
HOW TO PREPARE
- Purée a combination of your choice of cooked vegetables and fruits, such as apples, zucchini, or sweet potato, in a blender until smooth.
- Mix the egg, oil, and sugar in a large bowl and add 250 grams of purée. Stir in the dry ingredients until incorporated.
- Divide the batter into 12 muffin tins and bake at 205°C for 15 minutes.
One muffin has 195 calories, 6 grams of total fat, 190 mg of sodium, 32 grams of carbs, 3 grams of FIBRE, 12 grams of sugar, and 4 grams of protein.
Possible substitutions
- To make vegan. Replace the egg by mixing 1 tablespoon of ground flax seeds with 20 ml of water. Choose raw or coconut sugar, as refined white sugar is often processed with bone char.
- To make paleo. Use a paleo flour blend in place of regular flour. Instead of 1 tablespoon of baking powder, use a mix of 1 1/2 teaspoons of baking soda, 1/4 teaspoon of cream of tartar, and 1/4 teaspoon of cornstarch.
- To make gluten-free. Instead of wheat flour, use a one-to-one gluten-free flour blend, which you can either make at home or purchase pre-made.
