Power Up Choc Muffins

The ultimate veggie-loaded snack your kids won’t even notice

These muffins are a total win in any household - packed with fibre, healthy fats, hidden veggies and a rich chocolatey flavour that even fussy eaters will love. They're naturally sweetened, free from refined sugar, and make the perfect option for:

- Toddler lunchboxes
- Postpartum snacks
- Hormone-friendly sweet treats
- Easy grab-and-go breakfasts

Let’s get baking!

Ingredients:

• 2 eggs

• 1 ripe banana

• ½ cup baby spinach

• 1 cup grated zucchini (squeeze out excess liquid)

• ½ cup grated carrot

• ⅓ cup oil (olive, avocado, or melted coconut oil)

• ¼ cup milk of choice (dairy or plant-based)

• ¼ cup Greek or coconut yoghurt

• ¼ cup maple syrup or honey

• 1 tsp vanilla extract

• 1¼ cups spelt or plain flour

• ½ cup cacao powder

• 1 tsp baking powder

• ½ tsp cinnamon

• ¼ cup choc chips or cacao nibs

Method:

1. Preheat your oven to 180°C (fan-forced) and line a muffin tray.

2. In a blender or food processor, blend together the banana, eggs, oil, milk, yoghurt, maple syrup, vanilla, and spinach until smooth.

3. In a large bowl, mix the flour, cacao powder, baking powder, and cinnamon.

4. Pour the wet mixture into the dry ingredients and fold gently until just combined.

5. Stir in the grated zucchini, carrot, and choc chips.

6. Spoon into muffin liners and bake for 25–30 minutes, or until a skewer comes out clean.

7. Allow to cool before serving (if you can wait!).

Naturopath Tip:

These muffins are a great way to support blood sugar balance thanks to their fibre, protein and healthy fat content - especially helpful for postpartum mums and little ones alike. Want to boost them even further? Try adding a tablespoon of flaxseed meal or collagen powder for extra nourishment.

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