Double Chocolate Zucchini
Sugar Free Muffins
Sugar free muffins are easy to make at home. You can whip them them up within half an hour and there are so many different flavours that you can cater to any taste. Best of all, when you make your own you are in control of the level and type of sweetener.
I have really struggled with getting my fruit-and-veg-avoiding toddler to eat healthy. She is famous for turning away from even the most toddler-adored fruits such as watermelon and strawberries! Sigh. However, I have found a couple of tricks that work every time when I am getting sick of the struggles. ...... Chocolate muffins! You can hide a host of vegetables in a chocolate muffin. The cocoa seems to cover over the taste of many vegetables and she doesn't even notice the little strings of "salad".
Honestly, this kid picks blueberries out of blueberry muffins and sultanas out of hot cross buns!
Here I share two variations on the classic chocolate muffin. Both hide vegetables, both are sugar free, both are delicious to adults and veg-avoiding children. You can increase your vegetable and fibre intake by using these variations on the classic choc muffin.
In the first recipe, you can substitute grated carrot for the zucchini if you prefer.
Sugar Free Muffins - Double Chocolate Zucchini
- 1/4 cup cocoa powder
- 1 cup self raising flour
- 1/2 cup Dextrose
- 1 large eggs
- 1/3 cup buttermilk or cream
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla essence
- 180g grated zucchini, with its juice
- 1/2 cup choc chips (optional)
Instructions
Preheat oven to 170 degrees Celcius.
Sift the flour, dextrose and cocoa together into a large bowl.
Add in the egg, buttermilk and oil and stir to combine.
Then add in the grated zucchini, with its juice, and the choc chips, if desired.
Spoon mixture into 12-cup muffin tray, lined with muffin cases.
Bake at 170 deg Celsius for approx 17-20 mins. The muffins are cooked when a fine skewer inserted into the centre comes out clean. Let then rest in the tray for 10 minutes.
Cool on a wire rack. When cool you can ice them if desired, but they are already delicious without icing.
Sugar Free Muffins - Chocolate & Beetroot
- 225g can of beetroot, finely chopped or pureed
- 130g self-raising flour
- 20g cocoa powder
- 1/2 cup dextrose
- 1 egg, lightly beaten
- 2 tablespoons (40mL) vegetable oil
- 2 tablespoons (40mL) buttermilk
Preheat oven to 170 degrees Celcius.
Sift dry ingredients into a bowl. Add the wet ingredients and stir until just combined.
Spoon mixture into a greased mini muffin tray. Makes 12-15 mini muffins.
Bake at 170 deg Celsius for 20 mins.
Double Chocolate Zucchini Sugar Free Muffins
By Felicity Mullette, January 22, 2018
A sugar free chocolate muffin recipe that hides vegetables so well, you won't even remember they are there. Delicious with or without icing.
Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 12 muffins
Ingredients
Instructions
Preheat oven to 170 degrees Celcius. Sift the flour, dextrose and cocoa together into a large bowl. Add in the egg, buttermilk and oil and stir to combine. Then add in the grated zucchini, with its juice, and the choc chips, if desired.
Spoon mixture into 12-cup muffin tray, lined with muffin cases. Bake at 170 deg Celsius for approx 17-20 mins. The muffins are cooked when a fine skewer inserted into the center comes out clean. Let then rest in the tray for 10 minutes. Cool on a wire rack. When cool you can ice them if desired, but they are delicious without icing.
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