Easy Chocolate Muffins, Made With Veggies!
We don’t know about you, but as soon as we have some free time, we love turning the kitchen into a mini bakery. Not much beats the smell of something delicious in the oven, especially when you know you have nowhere else to be!
This recipe is one of those “don’t knock it til you try it” creations and honestly, these muffins are SO good. They even have the tick of approval from 2 cheeky 4 and 5 year olds, who scoffed them down as a “eat all of your broccoli at lunch” bribe. If you have children or have babysat, you will know that they are brutal when it comes to food reviews, so we’re calling it - these choc muffins are a must try!
Yield: 12 small or 9 large muffins
Time: 15 minutes + baking
You will need:
1 and a 1/2 cups baked/roast pumpkin, mashed
1 teaspoon hazelnut flavouring (optional)
1/2 cup cacao or cocoa powder
1 flax egg
1/4 cup coconut oil
1/4 cup almond milk
1 cup almond meal
1 cup gluten free flour
1/3 cup coconut sugar
1 teaspoon baking powder
1/3 cup 90% choc chunks
Preheat the oven to 170 degrees C and line a tray with muffin liners OR grease a muffin tray with coconut oil.
In a large mixing bowl, add the pumpkin, flax egg and coconut sugar. You can adjust the amount of sugar required if your pumpkin isn't as sweet.
Using a hand held mixer, blitz the pumpkin, sugar and flax egg until nice and smooth.
Add the cacao powder, baking powder and hazelnut and blend again until well combined.
Your mix should still be nice and glossy!
Next add the coconut oil and almond milk, mix further until combined.
Fold through the almond meal and gluten free flour until fully incorporated and next, mix through the choc chunks.
Add a big spoonful of mixture into each muffin pan and repeat until all of the mixture has been used. Don't be afraid to fill them up!
Bake for 15-20 minutes. The muffins should spring back when touched. We topped ours with extra crushed dark chocolate and roughly chopped nuts.