And it's just about time for yet another one of my "summer" baking adventures! Yes, summer is technically over, especially here in London. I now need to wear a sweatshirt even AFTER I am done at the gym... which is not cool. I should be hot and sweaty!
Moving on, this is the perfect recipe to use any leftover ingredients - whether it be a ripe banana, those summer zucchinis, greek yogurt that's about to reach its best before date, or one of the several dozen eggs you bought from the farmer's market recently. Some of these may or may not apply to me...!
This recipe is quick, delicious, healthy... Cocoa is healthy - I promise! It's perfect for breakfast or anytime of day really, because the chocolate isn't overpowering (but I'm not sure I'd mind if it was!) They're light and summer-y. Feel free to swap out the zucchini with carrot if you so wish and the chocolate chips with any nut or dried fruit, depending on your taste. Zucchini and chocolate chips just happened to work best for me!
Ingredients
3/4 cup flour
1 1/4 tsp baking powder
3/4 cup quick cooking baby oats
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 medium ripe banana, mashed
1 tsp melted coconut oil
1/3 cup honey
2 tbsp sugar
1 tsp vanilla
1 egg
1 cup shredded zucchini (about 1 medium zucchini)
2 tbsp natural applesauce
1/4 cup nonfat plain greek yogurt
1/2 cup chocolate chips
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| I am so happy with the way this photo turned out! It is so aesthetically pleasing... Or at least I think so. |
This recipe is quick, delicious, healthy... Cocoa is healthy - I promise! It's perfect for breakfast or anytime of day really, because the chocolate isn't overpowering (but I'm not sure I'd mind if it was!) They're light and summer-y. Feel free to swap out the zucchini with carrot if you so wish and the chocolate chips with any nut or dried fruit, depending on your taste. Zucchini and chocolate chips just happened to work best for me!
Ingredients
3/4 cup flour
1 1/4 tsp baking powder
3/4 cup quick cooking baby oats
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 medium ripe banana, mashed
1 tsp melted coconut oil
1/3 cup honey
2 tbsp sugar
1 tsp vanilla
1 egg
1 cup shredded zucchini (about 1 medium zucchini)
2 tbsp natural applesauce
1/4 cup nonfat plain greek yogurt
1/2 cup chocolate chips
Instructions
Preheat oven to 180 C. Line a muffin pan with 9 cupcake liners and set aside.
Squeeze the shredded zucchini of excess water with a paper towel.
In a medium bowl, combine flour, oats, baking powder, baking soda and cinnamon.
In a larger bowl, beat banana, oil, honey, sugar, vanilla and egg. Keep mixing until smooth. Add in zucchini, applesauce and yogurt and mix well.
Slowly mix in the dry ingredients until just combined. [Do you want moist muffins? Then don't overmix!]
Gently stir in the chocolate chips. Evenly divide batter into muffin cups. Bake for 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Enjoy!
Squeeze the shredded zucchini of excess water with a paper towel.
In a medium bowl, combine flour, oats, baking powder, baking soda and cinnamon.
In a larger bowl, beat banana, oil, honey, sugar, vanilla and egg. Keep mixing until smooth. Add in zucchini, applesauce and yogurt and mix well.
Slowly mix in the dry ingredients until just combined. [Do you want moist muffins? Then don't overmix!]
Gently stir in the chocolate chips. Evenly divide batter into muffin cups. Bake for 30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
Enjoy!
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