Chocolate zucchini-bread mini muffins
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 36 • Difficulty: Easy
This makes lots of mini muffins, but you can store them in the freezer, so they’re on hand for morning or afternoon treats. The recipe uses zucchini and apple purée to up the nutrition and lower the fat and added sugar.
Ingredients
Plain flour
1½ cup(s), (225g)
Cocoa powder
¼ cup(s), (25g)
Baking powder
1 tsp
Bicarbonate of soda
1 tsp
Ground ginger
½ tsp
Zucchini
1½ cup(s), grated, firmly packed but not squeezed (210g)
Maple syrup
½ cup(s), (125ml)
No added sugar apple puree
½ cup(s), (125ml)
Egg(s)
1 medium, lightly beaten
Vanilla bean extract, alcohol free
1 tsp
Milk chocolate chips
½ cup(s), (mini variety), (95g)
Instructions
1
Preheat oven to 180°C. Line 3 x 12 hole 1½ tablespoon (30ml) capacity mini muffin trays with paper mini muffin cases.
2
Sift flour, cocoa powder, baking powder, bicarbonate of soda, ginger and ¼ teaspoon salt into a large bowl. Whisk syrup, apple puree, egg and vanilla in a medium bowl to combine. Add syrup mixture, zucchini and choc chips to dry ingredients. Stir until well combined.
3
Spoon 1 level tablespoon of mixture into each paper case in prepared trays. Bake for 10-12 minutes, swapping trays around halfway during cooking time, until firm in centre when lightly touched with fingertips. Stand muffins in tray for 5 minutes then transfer to wire racks to cool.
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