School (and office) lunches are all about quick, easy to grab, nutritionally balanced options. Try this recipe on a Sunday afternoon for a muffin that’s full of vitamin-rich veggies, as well as healthy fats and clean protein. So simple to make, and you can have a cup of tea and read a book while waiting for this to bake.
3/4 cup grated zucchini (1 small zucchini)
3/4 cup grated carrot (1 medium carrot)
1/2 cup dark chocolate chips (pick a high quality one; I use Callebaut chips I get from my nearby deli)
1/4 cup coconut flour
1/4 cup coconut oil
1/4 cup rice malt syrup or organic maple syrup
2 freerange eggs
1 tsp cinnamon
1 /4 tsp baking soda
Preheat the oven at 180 degrees C and prepare a muffin tin. You can either grease the tin with some coconut oil or use muffin paper liners as I have done here.
Mix dry ingredients (except for chocolate chips) in a bowl. (You can also use a food processor). Mix wet ingredients and veggies in a another bowl. Then add the dry ingredients and stir through until thoroughly mixed. Lastly, stir through the chocolate chips.
Scoop approx. 1 Tbsp of the mixture into each of the muffin cups. Bake for approx. 18-22 minutes. Make sure to cool first before serving (this will allow the muffin to solidify further). Can be frozen if you make larger batches. Just defrost in the fridge at least 24 hours beforehand. Enjoy!
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